Zucchini-Buttermilk Soup

Recipe Ingredients

2		Chopped green onions
1 cup	237ml	Lowfat low-sodium chicken broth
2 cups	474ml	Shredded zucchini
1 tablespoon	15ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Dried thyme
1 cup	237ml	Lowfat buttermilk
1 cup	237ml	Skimmed milk
3 tablespoons	45ml	Unbleached or all-purpose flour
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Shredded fat-free Swiss cheese

Recipe Instructions

In a medium saucepan over medium-high heat, cook onions in 3 tablespoons chicken broth until tender. Add remaining broth, zucchini, parsley, and thyme; cover, reduce heat to low, and simmer 30 to 40 minutes until zucchini is very tender. Uncover; slowly add buttermilk and 1/2 cup skimmed milk to vegetables.

In a small jar, combine remaining 1/2 cup milk and flour; shake until flour is dissolved. Slowly add to soup, stirring frequently until it begins to thicken. (Do not bring to a boil.) Add salt and pepper. Sprinkle 1 teaspoon of cheese over individual servings as served.

This recipe yields 3 servings.

Per Serving: 113 calories; 10g protein; 1g fat; 18g carbohydrates; 1g fiber; 3mg cholesterol; 472mg sodium.

Source:
Jacqueline E. Knight

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