Zucchini Soup With Herbs

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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.

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Char Haz

charrem

 

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