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.

Enjoy.

I've also been making Basil Butter, Pesto

and more cucumber pickles.

Jacqueline :)