this is a wonderful, light and yet rich tasting soup. full of flavor and with the littlest amount of fat.
you will need:
a lb of zucchini, a small onion, about 10 strands of saffron (dont worry if you dont have it, but if you do, its good to use here.) and one bunch of italian flat leaf parsley.
about 3 cups of chix broth, homemade or low sodium.
method:
chop the onion into small dice, add to a pot in which you have poured about 1tbs of o oil. add the saffron threads here.
cook over med heat until the onion softens and the saffron colors it a bright yellow. add the zucchini which you will have cut into small cubes, add the chix broth and let cook until the zucchini begins to soften. chop the parsley up medium fine and add to the pot.
when all the veggies are softened, pull out the trusty immersion blender and puree away until all is smooth and silky.
THEN ADD only a quarter cup of heavy cream, a mere 4tbs of rich, creamy goodness to the pot. taste for seasoning. at this point, i added the zest of half a lemon and some fresh nutmeg that i rubbed over my microplane. you could add either cayenne or chili flakes too, if you want a little underlying heat.
honestly, it is so good and light and full of good flavor. and good for us too. try it!
OTHER CHOICES:
instead of italian parsley, you could add some baby arugula
or watercress……they would all taste a tiny bit different, but be perfectly fine and very good in the soup.
debicooks
