Thursday, August 21, 2008

Zucchini Soup

2 lbs. fresh zucchini
3-4 beef bouillon cubes
2 large onions, chopped
1/2 - 1 lb. bacon

Thinly slice zucchini, leaving skin on. Add to a large pot with enough water to cover all the zucchini. Add the bouillon cubes and simmer for 30 to 45 minutes, or until the zucchini is very tender.

Chop up bacon and fry, set aside. Saute onions in the bacon grease until golden brown. Add the onions and bacon to the zucchini. Puree in blender or food processor. If you've got the time, throw it in a slow cooker or leave it on the stove real low for a few hours to enhance the flavor. Serve with garlic bread. Eat it all, or put half of it in a Ziploc bag and throw it in the freezer for a rainy day.

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