Zucchini Soup

Prep Time

15 minutes

Cooking Time

60 minutes


4 people


1lb zucchini 

2 tbl butter or olive oil 

1/4 cup shallots, scallions or onions 

4 cups clear chicken or vegetable broth 

1 tsp. wine vinegar 

1 tsp dried tarragon 

1 tsp dill 

3 tbs quickcooking farina or amaranth


Melt butter or oil, stir in shallots or substitute. Cook for 1 minute. Add all ingredients, bring to boil.Lower to simmer and cook until zucchini chunks are tender. Puree in blender.Add more farina or amaranth if not thick enough. Serve hot or cold.