Zucchini Time!
As ususal, the zucchini was prolific this year, producing massive quantities. I had about 25 pounds of zucc on the counter yesterday, so made this very simple, but VERY good soup to freeze. This can be a soup all on its own, or used as a soup base later on.
Zucchini Soup
8 – 10 very large zucchini
2 qt. organic chicken broth
1 head garlic, crushed
salt & pepper to taste
Cut the ends of zucchini & discard into your compost. Chop zucchini into large chinks, place in large stock pot with chicken broth. Add crushed garlic, place a lid on the pot, and bring to a low boil. Cook, stirring occasionally, until the zuccs are soft. Cool slightly. Puree soup in the blender. Using a pyrex measuring cup, pour soup into freezer bags. Be sure the soup is cool. Label. Lay the bags flat in the freezer. All you have to do is thaw and you have an instant meal, or a really great base for soup!
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