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Ingredients35 m servings 251 cals
Original recipe yields 4 servings
- Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
- Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.
Per Serving: 251 calories; 18.9 g fat; 17 g carbohydrates; 5.7 g protein; 54 mg cholesterol; 164 mg sodium. Full nutrition
ReviewsRead all reviews 2
I thought this was very tasty... a mild soup so if you like a little zip, add a dash of spice. Only change I made was to use cream of rice instead of cream of wheat as I had a box of that in the...