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Zucchini Potage

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Ingredients
  Onion 1 , quartered
  Potatoes 3 Large, unpeeled, diced
  Zucchini 4 Large, chunked
  Water/Stock 5 Cup (80 tbs)
  Dried dill 1 Teaspoon
  Tarragon 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Milk/Soy milk 1 Quart
Directions

MAKING
1 Take a soup kettle, add the 5 cups of water or stock.
2.Steam the onions,potatoes and zucchini
3.Potatoes are ready once they can be pierced with a knife
4.Use a blender or processor,and puree the soup with just enough water from steaming vegetables so the mixture is a smooth flow.
5 Return remaining soup and stock to kettle. Add milk,herbs, and peppers
6.Stir soup over low heat until hot.Do not boil or milk will curdle.Remove from heat and let stand for 10 minutes
7 Taste and adjust seasoning

SERVING
8 Serve hot or cold and garnish with dill

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
6

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Your rating: None
4.20357
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 248 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 15.8 mg5.3%

Sodium 89 mg3.7%

Total Carbohydrates 44 g14.7%

Dietary Fiber 5.7 g22.6%

Sugars 12.8 g

Protein 10 g20.9%

Vitamin A 12.5% Vitamin C 92.7%

Calcium 25.1% Iron 15.2%

*Based on a 2000 Calorie diet

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Zucchini Potage Recipe