Prep time: 30 minutes
Cook time: 35 minutes
Serves 6 to 8
4-5 pieces bacon
4 medium zucchini (or 6 small)
1 medium onion, chopped
2 cloves garlic
3 tablespoons bacon fat or vegetable oil
1/2 cup chopped parsley
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth, divided
1/2 cup whipping cream
Fry bacon to crisp. Set aside.
Cut all but about 3 inches of the zucchini into 1/4-inch thick slices, reserving the remainder for garnish.
In large frying pan, saute onion, garlic and zucchini slices in bacon fat or vegetable oil until tender but not brown. Add parsley, basil, salt, pepper, and 1 cup of the chicken broth. Cover and simmer 10 minutes or until vegetables are very tender.
Add bacon to vegetable mixture, reserving about 1 piece for garnish. Place hot vegetable mixture in blender or food processor (in batches if necessary) and puree until very smooth. Transfer to a saucepan with remaining chicken broth and simmer slowly, covered, another 5 to 10 minutes. Let cool, then stir in cream. Cover and chill overnight.
Before serving, cut remaining zucchini into very thin slices and use to garnish bowls of cold soup.
Garnish with crumbled bacon.
Per serving based on 6 servings using corn oil and low-sodium chicken broth: 189 cal.; 4 g pro.; 5 g carb.; 17 g fat (7 sat., 5 monounsat., 5 polyunsat.); 33 mg chol.; 335 mg sod.; 1 g fiber; 3 g sugar; 80 percent calories from fat.
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