 |
| 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
