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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This creamy soup is another way to use up zucchini during the summer. Ingredients:
3 pounds zucchini |
2 tablespoons butter |
1/2 cup onion; chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup parsley ; chopped |
1 teaspoon basil |
6 cups chicken broth |
2 cups croutons |
Directions:
1. Wash, trim and slice zucchini into 1 inch pieces.
2. Melt butter in large kettle.
3. Add zucchini, onions, salt, pepper, parsley and basil.
4. Saute until onion is tender. Add chicken broth. Cover and simmer until zucchini is tender - about 20 minutes.
5. Cool slightly, then puree in blender or food processor.
6. Heat soup to serving temperature.
7. Serve topped with toasted croutons.
8. May be made ahead and stored in refrigerator.
9. NOTE: If using giant baseball bat sized zucchini, scrape out seeds and spongy interior before using.
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