|
|
|
|
8 servings
Ingredients:
2 tablespoons margarine2 onions, chopped2 potatoes, peeled and diced8 zucchinis, chopped1/4 teaspoon dried thyme1/4 teaspoon dried rosemary1/2 teaspoon dried basil1/4 teaspoon ground white pepper4 cups chicken broth1 cup whole milk1/4 cup dry potato flakes1 tablespoon soy sauce4 tablespoons chopped fresh dill weed
Instructions:
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.
|
|
|
