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Creamy Zucchini Soup
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PostPosted: Sat Jun 27, 2009 11:34 pm 
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Creamy Zucchini Soup

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups diced zucchini (3 medium)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoon basil
1 teaspoon parsley
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/4 teaspoon Splenda
Dash freshly grated nutmeg
Pinch red pepper flakes, or to taste
2 cups chicken broth
3/4 cup evaporated milk

Directions:
- In a large saucepan heat butter and olive oil over medium-low heat.
- Add onion and garlic and cook over medium-low heat for 15 minutes or until very tender and translucent.
- Add zucchini, salt, pepper, basil, parsley, oregano, tarragon, Splenda, nutmeg, and red pepper flakes and cook for 2 minutes.
- Stir in broth and milk. Bring to a simmer and cook until zucchini are tender.
- Remove from heat and puree, either in a blender, processor, or with an immersion blender.

Makes 5 servings. Per Serving:
Calories 136 | Fat 9g | Sodium 606mg | Carbs 9g | Sugar 3g | Protein 6g

Image

Recipe & Photo by Linda Farnsworth @ BariatricEating.com


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