Creamy Zucchini Soup with Mixed Herbs

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon pepper black freshly ground
• 4 ounces bread french ()
• 5 cups fat-skimmed beef broth fat-free
• 0.8 cup parsley fresh
• 3 tablespoons chives fresh chopped
• 3 tablespoons tarragon fresh
• 1  garlic clove halved
• 2  garlic clove minced
• 1 teaspoon juice of lemon fresh
• 1 tablespoon olive oil divided
• 1.5 cups onion chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 9 cups zucchini sliced (1-inch) ()

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• dutch oven

Directions

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
2. Add onion and minced garlic; saut 5 minutes or until tender.
3. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender.
4. Let stand 5 minutes.
5. Place half of the zucchini mixture in a blender; cover tightly, and process until smooth.
6. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture.
7. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
8. Preheat oven to 40
9. Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray.
10. Bake at 400 for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
11. Place parsley, tarragon, and chives in a small bowl.
12. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
13. Pour over parsley mixture; toss well.
14. Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices.
15. Serve immediately.