Zucchini-Buttermilk Soup
Recipe type: Soups and Stews
Serves: 3
  • 2 chopped green onions
  • 1 Cup lowfat low-sodium chicken broth
  • 2 Cups shredded zucchini
  • 1 Tablespoon minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 Cup lowfat buttermilk
  • 1 Cup skimmed milk
  • 3 Tablespoons unbleached or all-purpose flour
  • 1/2 teaspoon salt
  • freshly-ground black pepper, to taste
  • 2 Tablespoons shredded fat-free Swiss cheese
  1. 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.
  2. 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.

Comments: A slightly tart, flavorful soup.

Per Serving (excluding unknown items): 48 Calories; 1g Fat (14.9% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

NOTES : Recipe from "Healthy Cooking for Two" by Brenda Shriver and Angela Shriver
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