Zucchini and Rosemary Soup
- Reviews 1
Ready In: 45 mins
Serves: 8
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 2 teaspoons minced fresh rosemary
- 6 cups chicken broth or 6 cups vegetable broth
- 1 russet potato, peeled,sliced
- 3 medium zucchini, thinly sliced
- 1 zucchini, cut into 1/2 inch cubes
- crouton
- chopped green onion
Directions
- Melt butter with oil in heavy large saucepan over medium-high heat.
- Add onion; sauté until translucent, about 5 minutes.
- Mix in garlic and rosemary.
- Add stock and potato; bring to boil.
- Reduce heat and simmer 10 minutes.
- Add sliced zucchini; simmer until tender about 15 minutes.
- Working in batches, puree in blender.
- Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
- Rewarm soup over medium heat.
- Ladle into bowls and top with zucchini and croutons.
- Sprinkle with green onions.
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