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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 5 cups fresh zucchini, shredded
- 2 tablespoons butter
- 1 large new potato, peeled and cut into chunks
- 1 small leeks or 3 green onions, thinly sliced
- 12 cup water or 12 cup chicken broth
- 1 tablespoon fresh tarragon
- 12 cup half-and-half
- sour cream to serve with soup
Method
- 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.
