zucchini soup with herbs

Ingredients

• Servings: 8
• 10 cups zucchini chunks
• 4 tablespoons margarine
• 2 large potatoes, peeled and chopped
• 1 onion, chopped
• 1 cup chicken broth
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon dried savory
• 1 tablespoon fresh basil
• 1 tablespoon chopped fresh parsley
• 1 cup milk

Recipe

• heat the butter in a large saucepan. add the zucchini, potatoes and onion. cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.
• add chicken broth. lower heat to medium low. simmer until potatoes are tender, about 15 to 20 minutes.
• add the freshly chopped herbs and milk. heat. serve hot with a spoonful of sour cream on top of each serving.