Recipe: Zucchini Soup (using potatoes and sundried tomatoes)

ZUCCHINI SOUP

"You could call this "any squash soup" as you can substitute any other seasonal squash for the zucchini in this simple recipe. For a lovely light meal, serve the soup with spring greens."

4 sun-dried tomatoes
2 1/2 pounds red-skinned potatoes, cut into cubes
3 cups water
2 cups vegetable broth
1/2 teaspoon freshly ground black pepper
3 zucchini, coarsely grated
1/3 cup nonfat evaporated milk
1/3 cup chopped fresh basil (or 1 teaspoon dried basil)

Cover sun-dried tomatoes with boiling water; let stand about 5 minutes to hydrate. Drain and finely chop; set aside.

In a large saucepan over high heat, bring the potatoes, water, stock and pepper to a boil.

Reduce heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.

Remove from heat. Using a slotted spoon, transfer about half the potatoes to a medium bowl. Using a potato masher, mash until almost smooth.

Return the mashed potatoes to the saucepan. Add the zucchini and stir to blend. Return the saucepan to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5 to 7 minutes.

Stir in the evaporated milk, basil and chopped sun-dried tomatoes.

Makes 8 servings

Per Serving (excluding unknown items): 41 Calories; 1g Fat (21.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 409mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.

Adapted from source: The Mayo Clinic Williams-Sonoma Cookbook by John Phillip Carroll