Title: Fresh Zucchini Soup
Categories: Soup
Yield: 4 Servings

1 1/2 lb Zucchini
2 sl Bacon; cooked and crumbled
1 sm Onion; chopped
2/3 c Condensed consomme
1 1/3 c Water
1/2 ts Basil
1 Clove (small) garlic
2 tb Chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 ts Seasoned salt
Parmesan cheese (23 calories
-per tablespoon)

Wash zucchini and trim off stem and blossom ends. Cut zucchini into 1 inch
chunks. Place in a 2 or 3 quart glass casserole with remaining ingredients,
except cheese. Cover and cook in microwave oven for 15 minutes, or until
zucchini is just tender. Stir every 5 minutes. Cool slightly. Blend
mixture in blender, about 2 cups at a time, until smooth. Return to
casserole and reheat to serving temperature in microwave, if necessary. May
be heated in individual servings. Sprinkle Parmesan cheese over each
serving. Calories: 56 to 37 per serving. Yield: 4 to 6 servings.

LOW CALORIE

KIM EUBANKS (MRS. ROBERT III)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.