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Name: Spring Herb Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lg Spanish onion; chopped; 2 tb olive oil; 1 kg Zucchini; 3 1/2 c Chicken or vegetable stock; 1 c Fresh coriander leaves; 1 c Fresh parsley leaves; 1 c Fresh basil leaves; Juice and zest of 1 lemon; 1 c Farmhouse milk; Black Pepper freshly ground; 3 Roma tomatoes; finely diced; 3 sl Stale bread; 1 tb olive oil; 1/2 bn Chives; to serve

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INGREDIENTS

1 lg Spanish onion; chopped
2 tb olive oil
1 kg Zucchini
3 1/2 c Chicken or vegetable stock
1 c Fresh coriander leaves
1 c Fresh parsley leaves
1 c Fresh basil leaves
Juice and zest of 1 lemon
1 c Farmhouse milk
Black Pepper ; freshly ground
3 Roma tomatoes; finely diced
3 sl Stale bread
1 tb olive oil
1/2 bn Chives; to serve

Servings

INSTRUCTIONS

In a large saucepan, heat the oil and add the chopped onion. Cook until the onion softens then add the chopped zucchini and herbs, stirring well to incorporate, then continue to cook for 5 minutes. Add the chicken or vegetable stock and simmer for 20 minutes until the zucchini is tender. Add the remaining fresh herbs and stir briefly. Add the lemon juice, zest and milk then puree the soup with a food processor or "wand" until smooth. To make the croutons, remove the bread crusts and dice the bread. Heat the oil in a small frypan and add the bread cubes and fry until golden brown, seasoning to taste with salt and pepper. Serve the soup at room temperature or chilled, garnished with the croutons, diced tomatoes and chives. Per serving: 838 Calories (kcal); 46g Total Fat; (46% calories from fat); 23g Protein; 97g Carbohydrate; 1mg Cholesterol; 475mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spring Herb Soup

1 lg Spanish onion; chopped
2 tb olive oil
1 kg Zucchini
3 1/2 c Chicken or vegetable stock
1 c Fresh coriander leaves
1 c Fresh parsley leaves
1 c Fresh basil leaves
 Juice and zest of 1 lemon
1 c Farmhouse milk
 Black Pepper freshly ground
3 Roma tomatoes; finely diced
3 sl Stale bread
1 tb olive oil
1/2 bn Chives; to serve

In a large saucepan, heat the oil and add the chopped onion. Cook until the  onion softens then add the chopped zucchini and herbs, stirring well to  incorporate, then continue to cook for 5 minutes.    Add the chicken or vegetable stock and simmer for 20 minutes until the  zucchini is tender. Add the remaining fresh herbs and stir briefly.    Add the lemon juice, zest and milk then puree the soup with a food  processor or "wand" until smooth.    To make the croutons, remove the bread crusts and dice the bread. Heat the  oil in a small frypan and add the bread cubes and fry until golden brown,  seasoning to taste with salt and pepper.    Serve the soup at room temperature or chilled, garnished with the croutons,  diced tomatoes and chives.        Per serving: 838 Calories (kcal); 46g Total Fat; (46% calories from fat);  23g Protein; 97g Carbohydrate; 1mg Cholesterol; 475mg Sodium Food  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 8  1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2081g)
Recipe Makes: 1 servings

Calories: 818
Calories from Fat: 229 (28%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 4.9g
Cholesterol 25.2mg		8 %
Sodium 1915.9mg		66 %
Potassium 4132.2mg		109 %
Total Carbohydrate 114.8g		34 %
	Dietary Fiber 16g	64 %
	Sugars, other 98.8g
Protein 42.8g		61 %
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.

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Calories per serving: 818

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