Creamy Garlic Zucchini and Pea Soup Recipe
5.5g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:Italian
Cook Time:25 Minutes
Phase:Phase 2
Difficulty:Difficult
Style:Italian
Cook Time:25 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 3cupChicken Broth, Bouillon or Consomme
- 8cloveGarlic
- 1mediumZucchini
- 0 1/2cupGreen Peas (Frozen)
- 1tbspHeavy Cream
- 0 7/24tsp freshDill
- 0 1/2tspSalt
- 0 1/4tspWhite Pepper
DIRECTIONS
- In a medium saucepan, bring broth and minced garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.
- Dice zucchini and add it to the pan, cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.
- With a slotted spoon, transfer solids to a blender and purée until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
