Creamy Zucchini Zuppa

Fresh cilantro and basil lend their herbal savor to this Italian soup, while buttermilk and milk add a creamy smoothness.

Recipe Ingredients:

1/2 pound green onions, chopped
2 cloves garlic, crushed
3 cups diced, peeled zucchini
1 cup chicken broth
3/4 cup diced, peeled potato
2 cups chicken broth
1/2 cup buttermilk
1/2 cup milk
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil
1/4 teaspoon paprika

Cooking Directions:

1. Microwave green onions and garlic on HIGH, covered, for 2 minutes. Add zucchini, the first addition of chicken broth and potatoes to the onion mixture. Cover and microwave on HIGH for 10 minutes or until the potatoes are tender.
2. Combine zucchini mixture with second addition of chicken broth, buttermilk, milk, cilantro and basil. Purée in batches in a blender or food processor. Return to microwave-safe dish and heat thoroughly, about 3 minutes on HIGH; serve sprinkled with paprika.

Makes 4 servings.