Herb Zucchini Soup Recipes

HERB ZUCCHINI SOUP

Steps:

• Scrub zucchini well before cutting or shredding.
• Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
• Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
• Put mixture into blender or food processor, Puree until smooth.
• Return to saucepan. Add herbs. Add half-and-half. Reheat.
• Serve hot with a spoonful of sour cream on top of each serving.
• Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

ZUCCHINI SOUP WITH HERBS

Steps:

• Scrub zucchini well before cutting or shredding.
• Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
• Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
• Put mixture into blender or food processor. Puree until smooth.
• Return to saucepan. Add herbs. Add half-and-half. Reheat.
• Serve hot with a spoonful of sour cream on top of each serving.
• Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.