Try this Cream of Zucchini Soup recipe, or contribute your own.
Suggest a better description1. In a large pot over medium-high heat, saute onion and green onion in sesame oil and sherry for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally. 2. Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes. 3. Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 142 | ||
Calories from Fat: 37 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 235.3mg | 8 % | |
Potassium 315mg | 8 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.8g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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