Zucchini And Rosemary Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 2 teaspoons minced fresh rosemary
• 6 cups chicken broth or 6 cups vegetable broth
• 1 russet potato, peeled,sliced
• 3 medium zucchini, thinly sliced
• 1 zucchini, cut into 1/2 inch cubes
• crouton
• chopped green onion

Recipe

• 1 melt butter with oil in heavy large saucepan over medium-high heat.
• 2 add onion; sauté until translucent, about 5 minutes.
• 3 mix in garlic and rosemary.
• 4 add stock and potato; bring to boil.
• 5 reduce heat and simmer 10 minutes.
• 6 add sliced zucchini; simmer until tender about 15 minutes.
• 7 working in batches, puree in blender.
• 8 season with salt and pepper.
• 9 cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
• 10 rewarm soup over medium heat.
• 11 ladle into bowls and top with zucchini and croutons.
• 12 sprinkle with green onions.