Zucchini Soup With Herbs Food

ZUCCHINI SOUP I

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

GARDEN VEGGIE ZUCCHINI SOUP

Steps:

• Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

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.

POTATO AND ZUCCHINI SOUP

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.

ZUCCHINI SOUP WITH HERBS

Steps:

• Combine zucchini, potato, and 1 cup water in a small dutch oven.
• Cover and bring to a boil.
• Boil 10 minutes or until crisp-tender (do not DRAIN).
• Saute onions in margarine until tender; add to zucchini and potato.
• Add 1/2 c water, tarragon, and bouillon granules stirring to blend.
• Add skim milk, and cook over medium heat until thoroughly heated.

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 (HOT OR COLD)

Steps:

• In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
• Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
• Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
• Stir in the cream and milk, and run through the blender again.
• Season to taste with salt and pepper.
• Serve hot, or cover and chill for 6-8 hours.
• Garnish with a slice of zucchini and a sprinkle of grated Parmesan.