Zucchini Tomato Soup II Popular Recipes

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Zucchini Tomato Soup II

"A wonderful way to burn up all those greater fresh tomatoes and zucchini from the lawn during overdue summer time. My circle of relatives loves this soup! If you want, this soup can be thinned with a little little bit of milk or cream."

Ingredients :

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chook broth
1 large tomato, chopped
2 teaspoons lemon juice
1/2 teaspoon white sugar
half of teaspoon dried oregano
half of teaspoon dried basil
half of teaspoon dried parsley
1/four teaspoon floor nutmeg
1/4 teaspoon Worcestershire sauce
1/4 teaspoon warm pepper sauce
salt and pepper to taste

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H5M

In a huge colander, sprinkle salt over zucchini slices. Let stand 30 minutes to empty then pat dry.
In a stockpot, warmth vegetable oil over medium excessive warmness. Sautee zucchini onion and garlic in the warm oil for approximately 10 minutes or until onions are translucent. Stir in the chook broth and tomato; simmer for 20 minutes. Remove the veggies from the broth using a slotted spoon and puree them in a blender or meals processor.
Return the pureed veggies to the stockpot and stir inside the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to flavor. Simmer for an extra five minutes.

Notes :

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