Zucchini Soup with Farina

Yield

4 servings

15

20

3 tablespoons: butter

1/4 cup: chopped onion

1/4 cup: chopped green onion

6 cups: chicken broth

1 1/2 pounds: zucchini, cut into 1-inch pieces

1 1/2 tablespoons: red wine vinegar

1 teaspoon: dried dill weed

1/4 cup: dry farina cereal (such as Cream of Wheat®)

: salt and ground black pepper to taste

1 (4 ounce) package: cream cheese, softened

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.

Calories: 274 kcal

Carbohydrates: 18.5 g

Cholesterol: 61 mg

Fat: 19.6 g

Fiber: 2.4 g

Protein: 7.2 g

Sodium: 1701 mg