Name: Pureed Soup Base (Zucchini)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 pints
Ingredients: 6 tablespoons olive oil; 3 large onions, thinly sliced; 1/4 cup water; 18 cups thinly sliced zucchini; 2 bell peppers, thinly sliced; 3 garlic cloves, minced; 2 1/4 teaspoons salt; 1/2 teaspoon pepper; 1 cup fresh basil or 1 cup fresh tarragon

Recipe by luvcookn

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This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.

Ready In:: 1hr
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ingredients

6 tablespoons olive oil
3 large onions, thinly sliced
¹⁄₄ cup water
18 cups thinly sliced zucchini
2 bell peppers, thinly sliced
3 garlic cloves, minced
2 ¹⁄₄ teaspoons salt
¹⁄₂ teaspoon pepper
1 1 cup fresh basil or 1 cup fresh tarragon

directions

Saute veggies, add water and cook until tender. Add herbs.
Puree and pack into freezer containers.
To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
Add any leftover chicken or prawns (optional).

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RECIPE MADE WITH LOVE BY

@luvcookn

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@luvcookn

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"This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like."

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creation by luvcookn

11/18/2006

This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.