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A rich, flavorful, and filling soup that is a great accompaniment for other dishes or on its own.
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, crushed
1/2 small onion, minced
1 pinch hot pepper flakes
2 medium zucchini, sliced thin
2 cups chicken broth
1/2 cup heavy cream
4 large fresh basil leaves
4 tablespoons ricotta cheese. optional
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
How To Prepare:
Over a low flame, melt the butter and olive oil in a large sauce pan. Add the garlic, onion, hot pepper flakes, and zucchini. Cook until zucchini is tender, but not overcooked. Add the chicken stock and bring to a boil. Lower the heat and simmer for 5 minutes. Add the cream and basil and bring back to a boil. Remove soup from heat and carefully pour into a blender. This might be easier if you spoon the zucchini into the blender and then pour in the sauce. Puree soup mixture to desired consistency (smooth or chunky)in the blender. Season with salt and pepper to taste. Serve with a small spoon of ricotta, if desired.
Number of Servings:
Carbs per serving - include all nutritional information if known:
According to Mastercook: Calories 218; Total Fat 20g; Saturated Fat 10.6g; Cholesterol 56 g; Carbs 4.9g; Fiber 1 g; Protein 5.8g.