Zucchini Rosemary Soup

 

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We got really snowed in Chicago on Sunday. Luckily I had all the groceries done on Saturday so we could just stay in and be lazy. I was craving a warm soup with all that snow falling around us and I remembered a friend of mine was asking for a Zucchini recipe few days back so i decided to make a Zucchini soup. The soup has roasted Zucchini and fragrant Rosemary. I find smell of Rosemary very calming. Just crush a few strands on your hand and smell deeply. Instant spa feeling. The soup is perfect for a wintery day and so easy to make, you can even make it on a week-night after getting home from work.

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2 Zucchini – cut in small pieces

1/2 of medium size Potato – peeled and cut in small pieces

1/2 Onion cut small

2 Garlic Cloves – crushed

About 2 Tbsp of Rosemary leaves. Keep the twig intact so you can take it out later

Vegetable or Chicken Broth about 2 cups

Milk – preferably whole or 2 % – 1/2 cup

Salt and Pepper to taste

Warm butter or olive oil in a pan and add onion and garlic and saute for about 2 minutes. Add potatoes and saute for another minute. Add Zucchini and roast until Zucchini looks done with brow spots on it. It will no  longer be firm. Add Vegetable Broth or Chicken Broth, Rosemary and let it boil for about 7 to 8 minutes. Add Salt and Pepper and give it a good stir. Then add the milk and boil for another couple of minutes. Let it cool just a little and take out the Rosemary. Blend it in a blender and serve.

Enjoy.

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