Herbed Zucchini Soup

I love soup. I might have mentioned that before. This is a wonderful soup to serve chilled on a hot summer evening. AND a great way to use those zucchini, which seem to grow so prolifically!


Herbed Zucchini Soup

Ingredients
3 cups reduced-sodium chicken broth (use your homemade stock from last week!)
1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

NOTE! Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.



For more great recipes, check out The Grocery Cart Challenge Recipe Swap! I tried two recipes from last week's list. One was "West African Style Baked Beans" and the other was "I Can't Believe It's Not Ice Cream" and both were incredible! If you have a recipe to share, please join in the fun!