Zucchini…, it’s in abundance inTexas in the fall! I found this recipe on one of my favorite websites and make it every year. If you are entertaining, this makes a great little pre-meal soup. We are not that fancy, so I add roasted chicken to the soup and we have it as our main meal. Enjoy!
Zucchini Soup from skinnytaste.com
1/2 of an onion quartered
2 cloves of garlic
3 medium zucchini, skin on, cut into chunks
32 oz reduced sodium chicken broth
2 TBLS sour cream
Salt and black pepper to taste
Grated Parmesan cheese, if desired for topping
Combine chicken broth, onion garlic, and zucchini in a large pot over medium heat, and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
If you’d like to use this as a main meal add: Roasted chicken breasts cut into bite size chunks
After you purée the soup, add the chicken and return to low heat until the chicken is heated through.