HERBAL KLUSKI ZUCCHINI SOUP
This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.
Provided by Lois Mountz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g
SAUTEED ZUCCHINI WITH GARLIC AND HERBS
Steps:
- In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
- Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
ZUCCHINI AND ROSEMARY SOUP
Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- 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. Top with zucchini and croutons. Sprinkle with green onions.
ZUCCHINI SOUP
This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.
Provided by MigJ9063
Categories Onions
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
- Add cream cheese a little at a time and continue blending until cream cheese is melted.
- Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
Nutrition Facts : Calories 200.4, Fat 14.4, SaturatedFat 8.6, Cholesterol 41.6, Sodium 651.7, Carbohydrate 11.1, Fiber 2.6, Sugar 5.1, Protein 8.4
HERBAL KLUSKI ZUCCHINI SOUP
This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.
Provided by Lois Mountz
Categories Zucchini Soup
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g
SIMPLY DELICIOUS ZUCCHINI SOUP
Smooth and thick with a fine blend of tastes, this soup will become your favorite. Adapted from Kosher By Design, so simple yet so tasty. Can be served hot or cold, whichever preferred. I'm not much of a soup lover, but this is phenomenal. I substitute the fresh herbs for dried. Instead of 1 tablespoon of each fresh, I use 1 teaspoon, dried. And instead of chicken broth i use water and add a bit more salt at the end.
Provided by Spitkyng
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
- Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
- Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.
Nutrition Facts : Calories 131.7, Fat 6.7, SaturatedFat 1.2, Sodium 687.1, Carbohydrate 12.7, Fiber 2.7, Sugar 6, Protein 6.9
HERBAL KLUSKI ZUCCHINI SOUP
This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.
Provided by Lois Mountz
Categories Zucchini Soup
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g
ZUCCHINI-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
- Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
- Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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