Zucchini Soup with Herbs Recipe
- 10 cups zucchini chunks
- 4 tablespoons margarine
- 2 large potatoes, peeled and chopped
- 1 onion, chopped
- 1 cup chicken broth
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon dried savory
- 1 tablespoon fresh basil
- 1 tablespoon chopped fresh parsley
- 1 cup milk
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.