 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
I make a big batch of this soup when I have an abundance of zucchini from the garden, writes Suzanne McKinley of Lyons, Georgia. In winter, I just heat and serve it to be reminded of summer's goodness. It's also a nice treat to take to a shut-in or sick friend. Ingredients:
soup base: |
3 pounds zucchini, sliced |
2 cups water |
1 can (14-1/2 ounces) beef broth |
1 cup chopped onion |
1-1/2 teaspoons salt |
1/8 teaspoon garlic powder |
additional ingredients (for each batch): |
1 cup half-and-half cream |
grated parmesan cheese and crumbled cooked bacon, optional |
Directions:
1. In a Dutch oven or large soup kettle, combine soup base ingredients ; bring to a boil. Reduce heat; simmer for 20 minutes or until the zucchini is tender. Cool slightly.
2. Puree in batches in a blender or food processor; cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 4 batches (8 cups total).
|
|