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Ingredientes
- 1 Tbsp. butter
- 1 c. diced onion
- 4 c. sliced zucchini
- 1 c. chicken broth, vegetable broth or possibly water
- 1/3 c. minced fresh mint leaves, plus sprigs of mint to garnish
- 1/2 tsp salt
- 2 1/2 c. buttermilk
Direcciones
- In a medium-size saucepan, heat butter over medium-high heat. Add in onion and saute/fry till softened, 3 to 5 min.
- Add in zucchini and broth. Cover and simmer 10 to 15 min, till zucchini is soft.
- Remove from heat and cold slightly. Process soup in a blender or possibly food processor till smooth. Add in minced mint and salt; process to mix.
- Pour soup into a large bowl; stir in buttermilk. Refrigeratesoup, covered, in refrigerator for several hrs. Serve chilled, garnished with mint sprigs.
- Note:The soup must be eaten the day it is prepared or possibly the bright green color will be lost.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1452g | |
| Calories 495 | |
| Calories from Fat 159 | 32% |
| Total Fat 18.15g | 23% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 2314mg | 96% |
| Potassium 2510mg | 72% |
| Total Carbs 59.18g | 16% |
| Dietary Fiber 9.0g | 30% |
| Sugars 42.88g | 29% |
| Protein 29.95g | 48% |
