Creamy Garlic Zucchini and Pea Soup Recipe

5.5g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Italian
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.6g

Protein

2.6g

Fat

1.5g

Fiber

72.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 cup Chicken Broth, Bouillon or Consomme
8 clove Garlic
1 medium Zucchini
0 1/2 cup Green Peas (Frozen)
1 tbsp Heavy Cream
0 7/24 tsp fresh Dill
0 1/2 tsp Salt
0 1/4 tsp White Pepper

DIRECTIONS

In a medium saucepan, bring broth and minced garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.
Dice zucchini and add it to the pan, cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.
With a slotted spoon, transfer solids to a blender and purée until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.