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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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When there's an abundance of zucchini in our garden, I know it's time for this fresh-tasting soup, notes Mrs. R.C. Friend of Lynden, Washington. Ingredients:
1 cup chopped onion |
1 cup thinly sliced celery |
1 garlic clove, minced |
1/4 cup chopped green pepper |
1 tablespoon canola oil |
2 pounds zucchini, chopped |
2 medium tomatoes, chopped |
3 cups chicken or vegetable broth |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 cup half-and-half cream or milk |
Directions:
1. In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold. Yield: 8 servings (2 quarts).
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