Yummy lunch this afternoon: Herbed Zucchini Soup. Recipe from Eating Well’s website. The entire dish only took me about fifteen-twenty minutes to make and was definitely worthwhile.
Herbed Zucchini Soup
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.