Zucchini Soup

We love this soup! And it's even better when you use the zucchini from your backyard. I put a little bit of crumbled bacon for a little salty crunch!

Ingredients:

3 T. butter

3 medium onions, sliced thin

2 cloves garlic, crushed

26 oz. chicken broth

4 medium zucchini, sliced thin

2 stalks celery and leaves, sliced thin

1 T. minced parsley

1 t. salt

1/2 t. each of dried dill, crushed basil, and ground pepper

1 c. milk, add before serving

Heat butter in a skillet and saute the onion and garlic, but do not brown. In a large soup kettle, combine chicken broth, zucchini, celery, parsley, and seasonings. Stir in the onion mixture. Bring to a boil then lower heat and for simmer 30 minutes.

Blend the veggies in batches in a blender until all of the soup is blended. Return to the soup kettle and stir in milk. Heat through. Serve hot or cold.

Broccoli, spinach, or cauliflower may be substituted for the zucchini.