|
| Source: Grace's Place |
|
Preparation time: approximately 30 min.
|
|
|
|
| INGREDIENTS: |
|
|
| 4 medium zucchini, sliced thin |
|
1/2 cup light cream |
| 1/3 cup butter |
|
dash each: pepper, salt, nutmeg |
| 1 medium onion, chopped |
|
1/4 teaspoon each: dill, basil, sage |
| 6 cups chicken stock |
|
|
|
|
|
| INSTRUCTIONS |
|
|
Sauté zucchini and onion in butter until limp. Add broth. Cover and simmer 15 min. Add herbs and spices. Puree in blender. Add cream and serve.
Can be refridgerated overnight or frozen for future use, but reserve the cream to add after it's been reheated. |
| Note: |
|
|
