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Cream of Zucchini Soup

Contributed by CSA member Kristine Moser (thanks Kristine!)
*originally posted on www.skinnytaste.com
1/2 small onion, quartered (I used a whole onion from the weekly share)
2 cloves garlic
3 medium zucchini, skin left on and cut into large chunks
(I added 3 red potatoes from the weekly share, peeled and chunked)
32 ounces reduced sodium chicken broth (veggie broth okay too)
2 tbsp sour cream
kosher salt and freshly ground black pepper, to taste
freshly grated parmesan cheese for topping
Combine broth, onion, garlic and zucchini (and potatoes) in a large pot over medium heat and bring to boil. Lower heat, cover and simmer for 20ish minutes/until tender.
Remove from heat, and puree with an immersion blender; add sour cream and the puree again until smooth.
Taste for salt and pepper. Serve hot with the parmesan cheese sprinkled on top.
It is really heavenly!!!!
This entry is related to the following products. Click on any of them for more information.
Onion, Zucchini, Potato,
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