| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Medium onion, thinly sliced | |
| 2 | T | Minced shallots |
| 1 1/2 | t | Minced garlic |
| 1/4 | c | All purpose flour |
| 1 1/2 | c | Zucchini, sliced into |
| 1/4 inch thick rounds | ||
| 1 1/2 | c | Crookneck squash, sliced |
| into 1/4 inch thick | ||
| rounds | ||
| 3 | c | Rich chicken stock |
| 3 | c | Whipping cream |
| 2 | t | Minced fresh basil |
| 2 | t | Minced fresh oregano |
| Salt & freshly ground pepper |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 277
Total Fat: 31.4g
Cholesterol: 81.9mg
Sodium: 27.9mg
Potassium: 265.8mg
Carbohydrates: 11.1g
Fiber: 1.6g
Sugar: 3.2g
Protein: 3g