Zucchini and Rosemary Soup

Zucchini and Rosemary Soup

Sue Friedman

This recipe is a favorite of my daughter’s because she cannot believe a soup that tastes so fattening is so completely the reverse! It’s the healthiest, tastiest, all-seasons soup known to me. (In fact, several folks have asked me if the recipe is made with cream!) It can be served hot or cold.
 
 
Ingredients
2 tablespoons margarine or butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, slices
1 tablespoon minced fresh rosemary
6 cups low-salt chicken broth or vegetable broth
1 large potato, peeled and thinly sliced
   (I use a food processor)
3 medium zucchini, peel on and thinly sliced
    (again, I use a food processor)
Salt and pepper to taste
 
Melt margarine or butter with the oil (not bad – a little over 1 teaspoon per serving) in a heavy large saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add broth and potato and bring to a boil. Reduce heat and simmer 10 minutes. Add sliced zucchini and simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper. Serve with croutons if desired.
 
 
Makes 8 servings.

Sue Friedman is famous for her homemade soups and other culinary creations. She lives in Needham with her husband and three daughters. [The Food Editor's son is one of Sue's biggest fans!]

Zucchini and Rosemary Soup
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