Zucchini Soup with Herbs

Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.

• Calories: 171 Calories

Ingredients

• 1 cup milk
• 1 onion, chopped
• 4 tablespoons margarine
• 1 tablespoon chopped fresh tarragon
• 1 cup chicken broth
• 1 tablespoon chopped fresh parsley
• 10 cups zucchini chunks
• 2 large potatoes, peeled and chopped
• 1 tablespoon dried savory
• 1 tablespoon fresh basil

Recipe Instructions

Step 1

Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.

Step 2

Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.

Step 3

Add the freshly chopped herbs and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.