"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Zucchini Soup Recipe

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This recipe for Zucchini Soup, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 slices bacon
2-1/2 lbs. zucchini, trimmed & chopped
1 lg. onion, chopped
3 Tbsp. fresh basil, chopped OR 2-1/2 tsp. dried
1 clove garlic
5 cups chicken broth
Fresh basil leaves
Sea salt & freshly-ground pepper
Freshly-grated parmesan cheese or Jarlsberg cheese

Directions:
Directions:
In 6-8 quart pan over medium-high heat, stir bacon often until crisp (about 5-8 minutes). Discard drippings. To pan, add zucchini, onion, basil, garlic & broth. Bring to boil & simmer uncovered until zucchini is soft when mashed - about 15 minutes. In a blender, whirl half of the zucchini mixture at a time until pureed. Return to pan & heat on medium, stirring until hot. Garnish bowls with basil leaves. Add salt, pepper & cheese to taste.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
When we had our garden and were growing zucchini, I couldn't find enough recipes to use them up as fast as they were growing. THIS soup was prepared often, as everyone truly enjoyed it.

 

 

 

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