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Zucchini Soup
3 tablespoons of butter
2 medium size onions, sliced
1 teaspoon of thyme
4 cups of sliced zucchini
4 cups of sliced yellow squash
2 cans of Campbell's chicken broth*
2 cans of water
Salt and pepper to taste
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*The chicken broth is salty, so I don't add salt, just grind some
fresh pepper.
Heat the butter in a saucepan without letting it brown. Add onions
and sauté until soft and clear. Add the thyme, zucchini and yellow
squash and mix well. Then add chicken broth and water. Bring to a boil
and simmer for 20 minutes. Season. Cool soup and puree it a little at a
time in a blender. Serve hot or cold. Garnish with chopped parsley or a
thin slice of zucchini.
 
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Basic-Recipes.com
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