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Cream of Zucchini Soup

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* Exported from MasterCook *

 

Cream of Zucchini Soup

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

1 large sweet onion -- peeled & chopped

2 cloves garlic -- peeled & minced

1 pound tender young zucchini -- cut into 1 " slices

1 pound Idaho potatoes -- peeled & cut into 1 " slices

4 large fresh sage leaves -- stemmed & chopped

4 cups vegetable broth or Vegetable Stock (pg 9)

1/2 cup heavy cream

salt & freshly ground black pepper

 

Heat the butter in a medium size saute pan over medium heat and saute the onion

and garlic until softened. Scrape them into the insert of the slow cooker. (If

your microwave is large enough to hold the slow cooker insert, place the butter,

onion, and garlic in the insert, cover with the inverted lid or a flat plate,

place the insert in the microwave, and cook on high for 4 to 5 minutes, or until

the vegetables have softened.)

 

Add the zucchini, potatoes, sage, and broth to the insert. Cover and cook on

low for 4 to 5 hours or on high for 2 hours, until the vegetables are fork

tender. Use a hand-held immersion blender to puree the soup right in the slow

cooker insert. (Alternatively, the soup can be pureed in batches in a food

processor fitted with the metal blade or in a blender.) Stir in the cream, and

season to taste with salt and pepper.

 

Transfer the pureed soup to a large saucepan or place the insert, covered with

the inverted lid or flat plate, in a microwave oven and heat, or transfer the

soup to a metal bowl and refrigerate until cold. Serve hot or chilled.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 306 Calories; 16g Fat (45.4% calories

from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol;

1157mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 5663 0 0 5439 0 0

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