A perfect summer soup when you have lots of fresh zucchini.
1 tablespoon butter or margarine
1 large onion, chopped
1-1/2 pounds (6 cups) zucchini, peeled and thinly sliced
2 medium potatoes, peeled and diced
5 cups fat-free chicken broth
1/4 teaspoon white pepper
1/2 cup shredded carrots
1/2 cup white wine
2 tablespoon dry sherry, optional
salt and freshly ground pepper to taste
In a large saucepan, melt butter. Add onions and cook over medium heat until translucent. Add zucchini, potatoes, chicken broth, and white pepper. Boil gently for 45 minutes or until vegetables are very tender. Using a hand-held immersion blender, blend soup to the desired consistency. Add carrots and cook 10 minutes or until carrots are tender. Add wine and keep warm until ready to serve. Add additional broth if soup is too thick. If desired add sherry and season with salt and pepper.
Serves 6 Nutritional information per serving: Calories 80 Fat, gm. 2 Protein, gm. 3 Carb, gm 12 Cholesterol 5 Fiber, gm. 2.0