Zucchini Potage

world.food's picture

Jan. 10, 2012


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



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


8 Serve hot or cold and garnish with dill

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 248Calories from Fat 51

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 89 mg3.71%

Total Carbohydrates 44 g14.7%

Dietary Fiber 5 g20%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet