Recipe - Spring Herb Soup

1 lg Spanish onion; chopped
2 tablespoon Olive oil
1 kg Zucchini
3 One half cup Chicken or vegetable stock
1 cup Fresh coriander leaves
1 cup Fresh parsley leaves
1 cup Fresh basil leaves
Juice and zest of 1 lemon
1 cup Farmhouse milk
Freshly ground black pepper
3 Roma tomatoes; finely minced
3 sl Stale bread
1 tablespoon Olive oil
One half bn Chives; to serve

In a large saucepan, heat the oil and add the chopped onion. Cook until the
onion softens then add the chopped zucchini and herbs, stirring well to
incorporate, then continue to cook for 5 minutes.

Add the chicken or vegetable stock and simmer for 20 minutes until the
zucchini is tender. Add the remaining fresh herbs and stir briefly.

Add the lemon juice, zest and milk then puree the soup with a food
processor or "wand" until smooth.

To make the croutons, remove the bread crusts and dice the bread. Heat the
oil in a small frypan and add the bread cubes and fry until golden brown,
seasoning to taste with salt and pepper.

Serve the soup at room temperature or chilled, garnished with the croutons,
minced tomatoes and chives.

Converted by MC_Buster.

Per serving: 838 Calories (kcal); 46g Total Fat; (46% calories from fat);
23g Protein; 97g Carbohydrate; 1mg Cholesterol; 475mg Sodium Food
Exchanges: 2 One half Grain(Starch); 0 Lean Meat; 10 One half Vegetable; 0 Fruit; 8
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.