Recipe: Zucchini Soup (with onion and bacon) (blender)

ZUCCHINI SOUP

5 slices bacon
3 pounds zucchini, ends trimmed, chopped
1 large (about 8 oz.) onion, chopped
3 tablespoons chopped fresh basil leaves (or 2 1/2 teaspoons dry basil leaves)
5 cups regular-strength chicken broth
Fresh basil leaves (optional)
Salt and pepper
Freshly grated parmesan cheese or finely shredded jarlsberg cheese (optional)

In a 6- to 8-quart pan over medium-high heat, stir bacon often until crisp, 5 to 8 minutes; discard drippings.

To pan, add zucchini, onion, basil, and broth. Bring to a boil and simmer, uncovered, until zucchini is soft when mashed, about 15 minutes.

In a blender, whirl half the zucchini mixture at a time until smoothly pureed.

Ladle hot soup into wide bowls; garnish with basil leaves. Add salt, pepper, and cheese to taste.

TO MAKE AHEAD:
After pureeing the soup, cover and chill up to 3 days. To serve, return to pan over medium heat and stir until steaming. Ladle hot soup into wide bowls; garnish with basil leaves. Add salt, pepper, and cheese to taste.

Audree Swanson, Arcadia, Calif

Makes about 10 cups, 8 to 10 servings
From: Recipelink.com
Source: Magazine recipe clipping: Sunset magazine, April 1990