Friday, January 22, 2010

Zucchini Soup

This recipe is a favorite in our house.
I make lots of it at this time of year
when the zucchini's and basil
are prolific in the patch.
(and it freezes really well)

Zucchini Soup
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup chopped basil leaves
1 kg zucchini chopped
1 teasp sea salt
3 cups reduced salt chicken stock
1 tin light evaporated milk
1/2 cup grated parmesan cheese.

Heat oil in a large saucepan
Add garlic, basil, zucchini and salt
Cook stiring over a low heat until zucchini is tender
Add stock, bring to boil
Then simmer partially covered for 15 mins
Blend or process until smooth
Return to pan, add evaporated milk
Stir until hot
Stir in parmesan cheese.

I've also been making Basil Butter, Pesto
and more cucumber pickles.
Jacqueline :)


  1. Yum, everyone is busy with Zucchini these days! LOL at you cake boiling in butter, glad the boys liked it. : )

  2. Don't mention the word zuchinni!!!!!! They are taking over the world I'm sure. We just went away for a few days, I'll leave the rest to your imagination.

  3. That sounds delicious! By the way Millie Molly Moo are looking for someone to make a custom banner for them here is the link
    I think you would do a great job :)

  4. YUM!!Thanks J :) And send some up here ladies! Love zucchini xox

  5. I made it and it's great!!! Thanks :) xox

  6. oh yum I'm going to try this!


  7. I have never used zucchini and basil together before...sounds divine!!! Kim


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