Friday, March 12, 2010

Zucchini Soup

This recipe is from my cousin, Laura, who confesses that her family called it slime soup when she was little. Don't let that scare you, it is really delicious, especially with some peasant bread on the side. And it's healthy too! This could also be a cute St. Patrick's day meal, and you could call it Leprechaun soup and tell your kids the leprechauns turned it green. Or add it to your zucchini recipe file for the end of the summer when anonymous neighbors leave zucchini on your porch in the middle of the night.

Zucchini Soup

1 cup chopped onions
2 Tbs butter
3 cups sliced zucchini
2 cups chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup half -and-half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. 

Pour mixture into blender and puree it. Stir in half-and-half cream. Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon. Makes about 6 servings.
Tips: You can substitute milk for the half and half, or even leave out the dairy products and it will still taste really good. You can also add yellow squash to this.