Saute onion and garlic in some oil. Add everything else. Bring to a boil, then reduce temperature to simmer and cook ... Rate this recipe ...

Zucchini Soup 4 slices bacon chopped 1 medium onion chopped 1 clove garlic minced 1 (10 1/2 oz.) can beef consomme 2 1/2 cups water 2 tablespoons dried parsley 1 teaspoon dried basil 1/4 teaspoon pepper 6 to 8 med. zucchini sliced Grated Parmesan cheese Cook bacon in large pot until light brown and

Saute onion and garlic in some oil. Add everything else> Bring to boil, then reduce to simmer and cook for 15 min. Place 2 cup of soup in blender at a time. Puree. May serve with parmesean cheese.

ZUCCHINI SOUP 1/4 c. butter 2 lb. zucchini, thinly sliced 5 tbsp. finely chopped shallots (3) 4 c. chicken broth 1 1/2 tsp. curry powder 1/8 tsp. salt 1/8 tsp. cayenne pepper GARNISH: 1/3 c. croutons, if serving hot or 2 tbsp. chopped fresh chives, if serving cold Melt butter in large skillet. Add

In a medium-size saucepan, place all ingredients except yogurt, lemon juice and bell pepper; bring to a boil. Reduce heat, skim off any froth that accumulates, cover and simmer 10 minutes or until zucchini is tender. Cool. In a blender or a food processor fitted with the metal blade, process in

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. ... Rate this recipe ...