Guest guest Report post Posted January 9, 2007 Zucchini Soup With Herbs 5 cups zucchini, chopped 1 large potato, peeled, cut into 1 " cubes 1 cup water 3 green onions, thinly sliced 1 tablespoon margarine, melted calorie 1/2 cup water 1 1/2 teaspoons dried whole tarragon 1/2 teaspoon bouillon gramules, chicken-flavored 1/2 cup skim milk Combine zucchini, potato, and 1 cup water in a small Dutch oven. Cover and bring to a boil. Boil 10 minutes or until crisp-tender (do not DRAIN). Saute onions in margarine until tender; add to zucchini and potato. Add 1/2 cup water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated. Serves 4. -- Char Haz charrem -- http://www.fastmail.fm - Choose from over 50 domains or use your own Quote Share this post Link to post Share on other sites
