Zucchini Soup
An exceptionally nutritious soup that uses up all that extra zucchini you have in the garden.
12 cups Zucchini, diced
8 stalks Celery, chopped
2 cups Carrots, diced
1 lg White Onion, diced
2 Baking Potatoes, peeled and diced
2 tbsps Olive Oil
5 tsps Worcestershire Sauce
2 cups low-fat Milk
1 can Cream of Mushroom Soup, condensed
1 litre Chicken Stock, preferably low fat & organic
1 cup White Wine (optional)
1 cup Sour Cream, low fat
1 tbsp Garlic, minced
2 Bay Leaves
1 tsp Peppercorns
Salt & Pepper to taste
In a large stock pot saute zucchini, celery, carrots, potatoes, onion and garlic in margarine until done (approximately 30-40 minutes).
In a separate saucepan, heat broth with peppercorns, bay-leaf, Worcestershire sauce, and wine Simmer until vegetables are cooked. Remove bay-leaf and peppercorns before adding to vegetable mixture. Add mushroom soup and milk.
Puree soup in batches until smooth and creamy. Pour back into stock pot and stir in sour cream. Season with salt and pepper to taste. Serve with toasted baguette and goat cheese rounds.
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