Creamy Zucchini Soup with Mixed Herbs

Parsley, tarragon, and chives are tossed with a light dressing and floated atop the soup on crostini. Pureeing the soup gives it body. Use extra caution when blending hot ingredients by holding a towel over the blender lid.

Yield: 8 servings

Ingredients

• 1  tablespoon  olive oil, divided
• 1 1/2  cups  chopped onion
• 2  garlic cloves, minced
• 9  cups  (1-inch) sliced zucchini (about 2 1/2 pounds)
• 5  cups  fat-free, less-sodium chicken broth
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 16  (1/4-inch-thick) slices French bread baguette (about 4 ounces)
• Cooking spray
• 1  garlic clove, halved
• 3/4  cup  fresh flat-leaf parsley leaves
• 3  tablespoons  fresh tarragon leaves
• 3  tablespoons  chopped fresh chives
• 1  teaspoon  fresh lemon juice
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.

Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.

Preheat oven to 400°.

Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400° for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.

Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.

Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.

Nutritional Information

Calories:

125 (25% from fat)

Fat:

3.5g (sat 0.5g,mono 1.7g,poly 1g)

Protein:

5.5g

Carbohydrate:

19.2g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

558mg

Calcium:

45mg