Zucchini soup is a quick, easy and inexpensive soup that can use up some of that over abundant zucchini harvest.
3 Cups Zucchini (Deseeded and Chopped)
1 Cup Water
2 Chicken Bullion Cubes
2 Cloves of Garlic (Chopped)
1 Sm Onion (Chopped)
1 Can Evaporated Milk (or 12oz. Cream)
Cook zuchinni, onion and garlic in water with the bullion cubes until soft.
In small batches, puree the cooked mixture in your blender. DO NOT OVERFILL -- you don't want to end up with a hot zuchinni volcano.
Place all back in pot, add evaporated milk and gently warm.
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Jenn Fowler has blogged regularly at Frugal Upstate since 2006 where she encourages folks to "Use what you have, get creative and save." She also co-hosts the talk radio show "Frugal Coast2Coast" every Monday night at 8:30 EST. Her other ongoing projects include being one of the founding members of the Walmart Elevenmoms, a Frugal Living Speaker and a Social Media Consultant with Social Media Matters. Jenn is addicted to twitter ( @jennfowler ).
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