Recipe for Zucchini and Rosemary Soup 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl butter - (1/4 stick)
1 tbl vegetable oil
1 lrg onion chopped
2 x garlic cloves sliced
2 tsp minced fresh rosemary
6 cup chicken stock
(or canned low-salt chicken broth)
1 x russet potato peeled, sliced
3 med zucchini thinly sliced
Salt to taste
Freshly-ground black pepper to taste
1 x zucchini cut 1/2" cubes
Croutons
Instructions:
Instructions: Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.

Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

This recipe yields 8 servings.

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