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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 8
- 1/2 teaspoon dried basil
- 2 onions, chopped
- 4 cups chicken broth
- 2 tablespoons margarine
- 1 tablespoon soy sauce
- 1/4 teaspoon ground white pepper
- 1 cup whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 potatoes, peeled and diced
- 8 zucchinis, chopped
- 1/4 cup dry potato flakes
- 4 tablespoons chopped fresh dill weed
- Carbohydrate 21.5
- Cholesterol 3
- Fat 4.1
- Protein 5.1
- Sodium 183
- Calories 133 calories;
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
