 | | Cream Of Potato And Zucchini Soup |
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| 1 lg. onion, chopped (1 c.)2 cloves garlic, minced2 tbsp. butter2 c. finely chopped potato3 c. thinly sliced zucchini1 tsp. dill weed1/4 tsp. pepper2 (10 3/4 oz.) cans condensed chickenbroth1 c. dairy sour cream or plain yogurtor heavy cream |
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| Instructions |
| Microwave at high 4 minutes or cook until tender the onions, garlic and butter. Add potatoes and microwave 8 minutes on high or cook until tender. Stir in zucchini, dill weed and pepper. Microwave 5 minutes more or cook until zucchini is fork tender. Puree vegetables in container of food processor or blender with half of the broth. Return to casserole, stir in remaining broth. Heat until boiling. Stir in sour cream, yogurt, or heavy cream. . |
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