Fresh zucchini soup

Yield: 4 servings

Measure Ingredient
1½ pounds Zucchini, grated
2 eaches Slices bacon, diced
1 each Small onion, chopped
⅔ cup Chicken broth
1½ cup Water
½ teaspoon Dried Basil
1 each Clove garlic, minced
2 tablespoons Fresh Parsley;minced
½ teaspoon Salt
⅛ teaspoon Black pepper
½ teaspoon Seasoned Salt
Grated Parmesan cheese

Saute bacon and onion until onion is limp. Combine rest of ingredients and cook until zucchini is tender. Serve topped with grated parmesan cheese.

Note: Zucchini may be shredded, cubed or sliced. For an interesting variation, try zucchini puree. Or add tomato, either chopped or puree. Soup is also good served chilled. Very versatile and one of my favorites.

Source: Kitchen of Dorothy Flatman Submitted By DOROTHY FLATMAN On 01-17-95

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