Zucchini Soup

• porzioni: 6 servings
• tempo di preparazione: 15 minutes
• tempo totale: 50 minutes

Ingredienti

2 tablespoons butter

1 yellow onion (diced)

2 cloves garlic (minced)

¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt

1 pinch cayenne (optional)

5 cups zucchini (cut into chunks)

3 cups chicken broth

1 tablespoon soy sauce (or Worcestershire sauce)

2 russet potatoes (equal to 1 pound)

1/2 cup half and half (or heavy cream)

1 cup cheddar cheese (shredded)

Istruzioni

Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.

Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.

Melt butter in a soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.

Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.

Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.

Simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.

Remove from heat. Use an immersion blender or transfer to a blender in batches and blend until smooth.

Optional:

Transfer back to the heat on low. Stir in the half and half.

Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!

Nutrizione

• Calorie: 226 kcal
• Grassi Totali: 13 g
• Grassi Saturi: 8 g
• Colesterolo: 37 mg
• Sodio: 963 mg
• Carboidrati Totali: 20 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 4 g
• Proteine: 9 g