1.5 t olive oil
1.5 c chopped onion
2 cloves of garlic, minced
9 c 1" sliced zucchini (~2.5 lbs)
5 c chicken broth
1/2 t salt
1/2 t pepper
1) in dutch oven over M-H
heat oil, saute garlic & onions ~5 min until tender
2) add broth and zucchini, bring to boil and simmer ~25 min until zucchini is tender
3) let stand 5 min
4) puree in blender/food proc in parts
5) return soup to low heat ~5 min until warm
6) serve with garlic bread float
made 6/20/11 used mediterranean squash because that's what the farmer gave me. used chicken stock instead of broth so the color was a little sicklier than previously, but still good.
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