Watercress & Zucchini Soup with RITZ Crackers
Ingredients
12
- 3 Tbsp. unsalted butter
- 3 Tbsp. extra virgin olive oil
- 1½ cups small diced onions
- 2 qt. chicken stock
- 1½ qt. trimmed packed watercress
- 1 qt. medium diced zucchini
- 1 cup finely crushed RITZ Crackers (about 28 crackers)
- 2 tsp. salt
- 1 tsp. finely ground black pepper
- ¾ cup plain Greek yogurt
- 2 tsp. ground coriander
- 6 Tbsp. julienned fresh basil
NUTRITION FACTS
Nutrition per serving
DIRECTIONSTips
Heat butter and oil in medium saucepan on medium-high heat until butter is melted. Add onions; saute until translucent. Stir in stock; bring to boil. Reduce heat to medium-low. Stir in watercress and zucchini. Cook 8 to 10 min. or until zucchini is tender.
Whisk in RITZ Crackers, salt and pepper. Cook 5 min. Remove from heat. Puree with immersion blender or puree, in batches, in blender until smooth. Refrigerate until ready to use.
Combine yogurt and coriander. When ready to serve, portion 1 cup soup into each serving bowl. Top with 1 Tbsp. yogurt mixture and 1/2 Tbsp. basil.
Substitution:
Prepare using vegetable broth.
Serving Suggestion:
Serve with additional RITZ Crackers.