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Zucchini Soup




Source of Recipe


Yankee Magazine


List of Ingredients




Zucchini Soup


2 tablespoons butter or oil
2 to 4 cloves chopped garlic
1/4 teaspoon ground pepper
2 pounds green summer squash (3 medium zucchini), chopped
2 cups chicken broth
2 tablespoons minced fresh dill (dry works in a pinch)
few sprigs fresh parsley
Garnish: Parmesan cheese


Recipe




In large pan, sautè garlic in butter until tender. Stir in pepper and cook a few minutes longer. Add squash and broth, cover, and simmer until squash is tender. Pour into blender (no more than two-thirds full), add dill and parsley, and puree the mixture in batches. Pour into freezer-safe containers and let cool slightly. Cover containers, label, and freeze.

To serve: Reheat gently, thinning with a little cream or milk if necessary. Season with salt and pepper; garnish with grated Parmesan cheese.