Zucchini Soup

I love fresh food straight from the garden, but alas I have a shady yard that will barely even grow grass, yet alone a bounteous garden. Over the eight years we've lived here in our home though I have found a little sunny spot in our front yard in which we've planted carrots, peppers, fresh herbs, and strawberries. Although it is a small space, my kids are in love with our tiny little garden. They run out there every day to check on the progress, to water it, and even occasionally they'll help me weed it without complaining.

Due to the miniature size of our garden, in the past I've mostly been consigned to buying in-season fruits and vegetables from the grocery store. Recently though my sister-in-law has started a produce co-op that totally ROCKS! She gathered a big enough group to be able to purchase in large quantities from a produce wholesaler. So now we get a wide variety of produce, at wholesale price, and we get to try things we've never tried before. Thanks Karey!

Zucchini is one of those things I think I'd heard too many jokes about. Why, when everyone always tries to get rid of it, would I ever want to purchase zucchini? However, one recent week after the co-op distribution, I suddenly found myself with the proverbial plethora of zucchini that everyone teased about and I was one of those people frantically searching for creative recipes to use them up. This Zucchini Soup recipe I found over at Sister's Cafe was DELICIOUS! My kids gobbled it up without complaint and we all went back for seconds. I made it again for my family in Utah and they also loved the simple, healthy, vegetarian meal. It's actually convinced me to BUY some zucchini on purpose so we can try this again.

The ingredients:

Click here for Printable Recipe.

1 cup chopped onions

2 Tbs. butter

3 cups sliced zucchini

2 cups chicken broth

1/4 tsp. salt

1/8 tsp. pepper

1/2 cup half-and-half

Garnishments: Grated cheddar cheese, sour cream, crumbled bacon

In a large cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and crumbled bacon. Makes 4 servings.

Enjoy!