Zucchini Soup

 

 Have you ever grown zucchini?  One plant produces zucchini up to  your ears!  People joke around these parts that if you leave you car unlocked during church during garden season you’ll come back to a car sneakily filled with zucchini.  I was complaining about our zucchini abundance woes one year to Derek’s Aunt Lily who insisted that I needed her Zucchini Soup recipe.  After obtaining it, I must agree with her.  This soup is so good, and though it has no cream in it at all, it tastes creamy.  Plus, it is an excellent way to utilize an abundance of zucchini.  I usually make it during garden season when I have such a dilemma, but today made it for St. Patricks Day and my kids thoroughly enjoyed this green soup for lunch!

AUNT LILY’S ZUCCHINI SOUP

Ingredients:

  • 6 C cut up zucchini
  • 2 cans chicken broth (for me this is 28 ounces of water and about 4 tsp chicken base)
  • 1 onion chopped
  • 4 slices raw bacon cut up
  • 1 tsp basil (can used dried, but I had fresh on hand today so that’s what I used)
  • 1/2 tsp salt
  • pepper to taste

Directions:

  1. Throw everything in a soup pot, and bring it to a boil.
  2. Simmer 30 minutes.
  3. Put in blender and blend until creamy.
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