Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
1 large onions, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
6 cups chicken broth or 6 cups vegetable broth
1 russet potatoes, peeled,sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2 inch cubes
croutons
chopped green onions
Directions:
Melt butter with oil in heavy large saucepan over medium-high heat.
Add onion; saute until translucent, about 5 minutes.
Mix in garlic and rosemary.
Add stock and potato; bring to boil.
Reduce heat and simmer 10 minutes.
Add sliced zucchini; simmer until tender about 15 minutes.
Working in batches, puree in blender.
Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
Rewarm soup over medium heat.
Ladle into bowls and top with zucchini and croutons.
Sprinkle with green onions.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.