Zucchini Soup

In an effort to make more room in the fridge, I decided to make zucchini soup. I nag Rick about buying vegetables all the time, because believe it or not, a man needs more than just meat and potatoes! But then he buys them and we end up not knowing what to do with them. So oftentimes, they sit in  the fridge and are forgotten, to rot and end up in the trash. Tsk tsk tsk. I always feel bad when that happens. I suppose we could steam them, but steamed vegetables get boring. I've also never really cared much for grilled zucchini. They get way too mushy. If you've got some zucchini laying around, this is a wonderful way to get rid of them. Or, you can just go to the store to purposely buy zucchini, because this soup is really THAT good. It's warm, creamy and hits the spot. 

Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
- 2 pounds of zucchini, diced
- 2 tsp. olive oil
- half an onion, diced
- 3 cloves of garlic, chopped
- 1 can (14 oz) of chicken broth
- water
- salt, to taste
- freshly cracked pepper, to taste
- 2 tbs. of butter, cubed
- 2 tbs. of milk

1. Spray a pot with nonstick cooking spray. Heat 2 tsp. of olive oil over medium heat. Add onion and a pinch of salt; saute until tender, 2 minutes, stirring often. Add garlic and cook for another minute, stirring often. Add zucchini and cook for another 2 minutes, stirring. 

2. Add chicken broth. Then add just enough water to submerge all ingredients. Bring to a simmer, reduce heat to low and cover. Simmer for about 15 minutes, or until zucchini is tender. 

3. Pureé soup in a blender. Add the butter and milk and blend again. Season with salt and pepper, to taste, and blend. 

Serve soup with bread or croutons.