Zucchini Soup

We are beginning the plentiful summer vegetable season and zucchinis are near the top of the list.  Best flavor, best prices.  I had a couple of summer vegetable soup recipes and when I was in the store I went with this recipe since I had almost everything on hand.

And what a wonderful choice!!!  This soup is perfection.  And I just mean the soup.  The original recipe I found called for the addition of sour cream, cheddar cheese, and bacon, but I honestly prefer this in its purest form, sans garnishes.  So basic and so good.  And healthy.  You could certainly substitute milk in lieu of the half-and-half, but since there is only half a cup, the difference would be nominal.

I love all creamy green vegetable soups but this may be just about my favorite.  If you have a plethora of zucchini, I hope you'll try this.

ZUCCHINI SOUP (3-4 servings)

1 cup chopped onions
1 Tbsp butter
3 cups sliced zucchini
2 cups chicken broth
S&P to taste
1/2 cup half-and-half
grated cheddar cheese for garnish, optional
sour cream for garnish, optional
cooked and diced bacon or real bacon bits for garnish, optional

In a large saucepan cook onions in butter until tender.  Add sliced zucchini and chicken broth and bring to a boil.  Summer until tender (about 15 minutes).  Add S&P to taste.

Cool slightly then pour mixture into blender and puree it.  Stir in half-and-half.  Return to saucepan and reheat, but do not boil (if reheating in a microwave, use at 50-70% power).

Garnish with sour cream, cheddar cheese, and bacon, if desired.

Recipe Source:  www.lovinfromtheoven.blogspot.com