Vache Qui Rit Soup
You can serve this soup chilled or hot. I prefer serving hot. Try to use fresh tarragon as it really will highlight the flavors. Dried will suffice but won't have as much zazz to it. Nutritional Content per serving Calories: 121.3 Fat: 5.7g Carbs: 12.7g Sodium:294.3mg Protein: 7.6g
Total Steps
7
Ingredients
9
Tools Needed
3
Related Article
http://theroyalkitchen.blogspot.com/2010/01/roast-beef.htmlIngredients
- 3 cup chicken or vegetable stock
- 1.5 pound zucchini, cut into one inch pieces
- 1/2 medium sweet onion
- 1 clove garlic
- 3 tablespoons reduced fat cream cheese
- 1 teaspoon fresh or dried tarragon
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
Step 1
Heat a pot over medium-high heat and add olive oil.
Step 2
Add onion and cook for two minutes.
Step 3
Add garlic and cook for one minute.
Step 4
Add stock and zucchini and bring to a boil. Once boiling, reduce to a simmer and cook for about 8 minutes or until zucchini is tender.
Step 5
Turn off the heat.
Step 6
If using an immersion blender, puree the soup directly in the pot until smooth. If not, carefully transfer the soup in batches to a regular blender and puree until smooth.
Step 7
Stir in salt, pepper, and tarragon. Taste and adjust seasoning as needed.