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!
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.