HERBED ZUCCHINI SOUP

By ozzie

Ingredients

• 3 CUPS REDUCED SODIUM CHICKEN BROTH
• 1 1/2 POUNDS ZUCCHINI (ABOUT 3 MEDIUM). CUT INTO 1 INCH PIECES
• 1 TABLESPOON CHOPPED FRESH DILL OR 1 TEAS. DRIED
• 3/4 CUPS SHREDDED REDUCED FAT CHEDDAR CHEESE (3 OZ)
• 1/4 TEA SALT
• 1/4 TEA FRESHLY GROUND PEPPER
• 1/2 TEA EMIRLS ESSENSE

Details

Servings 4

Preparation

Step 1

Place broth, zucchini and 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 min. .Puree in a blender in batches if necessary, until smooth. Return the soup to the pan and heat over medijm high slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.