Ingredients: 2 tablespoons butter 1 tablespoon vegetable oil 1 large onion chopped 2 cloves garlic sliced 2 teaspoons fresh rosemary minced 6 cups chicken stock 1 russet potatoes peeled and sliced 3 medium zucchini thinly sliced 1 medium zucchini cubed, 1/2 inch croutons green onion Directions:Melt butter with oil in heavy large saucepan over medium high heat. Add onion; saute until translucent, about 5 minutes. Mixed in garlic and rosemary. Add stick 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 water for 30 seconds. Drain. Re-warm soup over medium heat. Ladle into bowls. Top with zucchini, croutons and green onions. |