Zucchini Soup
It's a different taste - but we really like it.
Ingredients:
1 medium onion, thinly sliced
2 1/2 T. olive oil1 ld. zucchini sliced
1 3/4 c. chicken brothpepper to taste
3/4 c. milk
squeeze of lemon juice*
salt to taste
Instructions:
In a large pan, saute the onion in olive oil for 3 minutes or until it is transparent.
Add the zucchini and cook for 2-3 minutes longer.
Stir in all remaining ingredients (EXCEPT milk) cover and simmer for 20 minutes.
Puree the soup until smooth. (I have a wand blender that I use - but if you let the soup cool a bit you can just transfer it to your blender to blend it).
Add milk and reheat soup. Serve hot at this stage or transfer to the fridge and chill thoroughly to serve cold (we always eat it hot).
Makes 4 smallish servings.
*I sometimes just use lemon pepper seasoning - the lemon juice can be really strong so just add a little bit at a time so that you get the fresh zest of lemon and not lemon soup.
