A great recipe for summer when you have excess zucchini from the garden. It is a chunky soup.
In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.
Cut all vegetable into small pieces.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 132 | ||
Calories from Fat: 71 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22mg | 7 % | |
Sodium 324.6mg | 11 % | |
Potassium 342.2mg | 9 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9g | ||
Protein 5.8g | 8 % | |
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: 132
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