This creamy zucchini vegetable soup recipe doesn't use any cream to make it thick and luscious. The zucchini, when softened and pureed together with the onions and beef stock turns to a rich thick liquid that warms the soul and refreshes the mind and goes excellently well with crusty bread or crackers. The addition of bacon to this easy appetizers gives it a mouthwateringly savory flavor. The garlic, sweet basil and fresh parsley add spice, aroma, and wonderful complexity. For a vegetarian version, you can simply eliminate the bacon and use vegetable stock instead of beef stock then prepare the appetizer recipes as directed.
Ingredients
2 strips bacon
4 cup zucchini, coarsely grated
1 small onion, chopped
2 cup beef stock or 2 beef bouillon cubes
1/2 tsp. fresh sweet basil
1 small clove garlic, crushed
2 tsp. fresh parsley, chopped
1/2 tsp. salt
1/8 tsp. coarse ground black pepper
Salt to taste
Preparation Instructions
1. In a small frying pan, over medium-high heat, fry bacon until strips are crisp, about 5 minutes. Drain.
2. Using a large kettle or Dutch oven, combine bacon with all remaining ingredients. Cook over medium heat until zucchini is soft, about 30 minutes.
3. Transfer kettle contents to a blender container. Process on puree until mixture is smooth. Reheat and serve.
4 cup zucchini, coarsely grated
1 small onion, chopped
2 cup beef stock or 2 beef bouillon cubes
1/2 tsp. fresh sweet basil
1 small clove garlic, crushed
2 tsp. fresh parsley, chopped
1/2 tsp. salt
1/8 tsp. coarse ground black pepper
Salt to taste
Preparation Instructions
1. In a small frying pan, over medium-high heat, fry bacon until strips are crisp, about 5 minutes. Drain.
2. Using a large kettle or Dutch oven, combine bacon with all remaining ingredients. Cook over medium heat until zucchini is soft, about 30 minutes.
3. Transfer kettle contents to a blender container. Process on puree until mixture is smooth. Reheat and serve.
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