Zucchini Soup TNT
I'm doing several soups for use when we all are hot and tired. Since I have a lot of zucchini I plan to make this and serve it chilled.Place 6 small shredded zucchini in a collander, salt and leave for 30 min, In a large soup pot of dutch oven saute 2 finely minced onions and 1 clove minced garlic in 1 tab. oil and 2 tab. of butter til onions are golden.Dry zucchini on paper towels and add to onions and cook over low heat for about 5 min, Add 5 cups of chicken stock or broth and simmer 15 min. Puree soup in blender or f/p Return to pot season with a combination of 2 tabs of lemon juice, salt and pepper marjoram,parsley basil and chives, reheat then serve warm or as I plan to do, cold with bread and butter and more green a salad. Fruit and cheese for dessert.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna