Friday, September 13, 2013

yummy zucchini soup

2006 garden

This is a great time of year when fresh vegetables are in the gardens and at the local farmer’s market.  Woo-hoo!

But what the heck do you do when your neighbor gives you not just one but a whole bag of zucchini?

Well you make zucchini soup, of course. My kids love this and we always double the recipe so that there is enough.

When you receive the zucchini, slice them and freeze them in Ziploc bags until you are ready to use. This recipe is really the only thing that you would use the frozen zucchini slices for, because when they thaw they are mushy.

Zucchini Soup

3 cups (about 1 pound) sliced zucchini
½ cup water
1 tablespoon fresh or instant minced onion
2 bouillon cubes
2 tablespoons butter
2 tablespoons flour
2 cups whole milk

Combine zucchini, water, onion, and bouillon cubes. Cook until zucchini is tender and most of the water has evaporated. Puree  in blender and set aside. In saucepan melt butter and add flour.  Blend; add milk and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired. Season with salt and pepper to taste.  Makes 4 servings