There's no such thing as too much zucchini.


This is a repost of something that I wrote in August 2007 at another blog site. I still love this soup!

Are you overwhelmed with the bounty of your garden - or with the bounty of other people's gardens? Are lonely, homeless zucchini turning up on your doorstep, looking for a purpose in life?

Last year my stepmother gave me her recipe for zucchini soup. I love it, and I'm not alone. The whole family seems quite content to eat it frequently in zucchini season, and my friends love it, too. I have come to believe that this soup is zucchini's reason for existence.

So here is the recipe:

Start with a couple of large zucchini, or several small ones.

 

Chop into chunks.

 

Put into a large pan. Add about 1/4 to 1/2 inch of water.

 

Cover and bring to a boil. Simmer until the zucchini chunks are very tender.



Puree the zucchini and cooking water in a food processor or blender.



Return the puree to the cooking pot. Add one can of evaporated milk.

 

Season to taste with salt and pepper.
Enjoy a delicious summer soup.



This whole recipe can be prepared in about 1/2 hour, if you are working efficiently and not trying to take pictures for a blog post.

Now, you tell me if there is such a thing as too much zucchini.

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