Fresh Zucchini Soup

Now's the time when everyone who planted zucchini is drowning in the abundance of those tender little squashes. I've heard that in Rexburg, the only time of year that you have to lock your doors is during zucchini season so that people don't overload you with their excess while you're away. The worst is when you are negligent with your harvesting and return to discover 10 lb. behemoths that could make enough zucchini bread to feed your entire city.

So here's an idea to help you use up some of your oversized zukes. This soup is super fast and easy, but it is definitely a side dish. We ate it along with BLTs (our friends Jared and Rachel gave us some beautiful, fresh tomatoes). This recipe will make enough for about six servings.

In a soup pot,

saute 1 chopped yellow onion in some butter

add 8-10 cups of quartered and sliced zucchini and saute until tender

Add 28 oz (2 cans) of chicken broth (or vegetable if you want to make it vegetarian)

Add 1 cup of milk, half n half, or cream (depending on how rich you want it) and bring to a light boil

Use an immersion blender (aka stick blender, hand blender, etc.) to puree the veggies (alternatively, use a regular blender, but let the soup cool first--NEVER START A BLENDER WITH HOT LIQUID INSIDE!--it will explode!) Bring back to a simmer and add 1 cup of grated asiago, romano, or parmesan cheese

Season with salt and black pepper.

You could use the same method with lots of veggies, including broccoli, spinach, asparagus, potatoes, etc.