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Zucchini and Rosemary Soup

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“Stolen from Martha's bulletin board.. don't tell anyone.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter with oil in heavy large saucepan over medium-high heat.
  2. Add onion; sauté until translucent, about 5 minutes.
  3. Mix in garlic and rosemary.
  4. Add stock and potato; bring to boil.
  5. Reduce heat and simmer 10 minutes.
  6. Add sliced zucchini; simmer until tender about 15 minutes.
  7. Working in batches, puree in blender.
  8. Season with salt and pepper.
  9. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
  10. Rewarm soup over medium heat.
  11. Ladle into bowls and top with zucchini and croutons.
  12. Sprinkle with green onions.

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