ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
ZUCCHINI WITH DILL
This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.
Nutrition Facts :
ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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