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Zucchini and Rosemary Soup
This recipe is a favorite of my daughter’s because she cannot believe a soup that tastes so fattening is so completely the reverse! It’s the healthiest, tastiest, all-seasons soup known to me. (In fact, several folks have asked me if the recipe is made with cream!) It can be served hot or cold. Ingredients2 tablespoons margarine or butter1 tablespoon vegetable oil1 large onion, chopped2 garlic cloves, slices1 tablespoon minced fresh rosemary6 cups low-salt chicken broth or vegetable broth1 large potato, peeled and thinly sliced (I use a food processor)3 medium zucchini, peel on and thinly sliced (again, I use a food processor)Salt and pepper to taste Melt margarine or butter with the oil (not bad – a little over 1 teaspoon per serving) in a heavy large saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add broth and potato and bring to a boil. Reduce heat and simmer 10 minutes. Add sliced zucchini and simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper. Serve with croutons if desired. Makes 8 servings.Sue Friedman is famous for her homemade soups and other culinary creations. She lives in Needham with her husband and three daughters. [The Food Editor's son is one of Sue's biggest fans!]
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