Any white, flaky fish would do for this recipe, but red snapper is my favorite to serve with Veracruz sauce. Pickled jalapenos are often used in Veracruz-style fish recipes, but I prefer to use fresh jalapenos since I feel the lime and tomatoes add enough acidity to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter
- ¼ cup chopped onion
- ¼ cup chopped green onion
- 6 cups chicken broth
- 1 ½ pounds zucchini, cut into 1-inch pieces
- 1 ½ tablespoons red wine vinegar
- 1 teaspoon dried dill weed
- ¼ cup dry farina cereal (such as Cream of Wheat®)
- salt and ground black pepper to taste
- 1 (4 ounce) package cream cheese, softened
Instructions
- 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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 164 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
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 cupboard
OMG I just tasted the finished recipe and it is delicious.thanks timnlia.