Too much zucchini? It's the time of year when I go out to the garden and hope that I don't find another giant zucchini lurking under a leaf. Fortunately, there are many wonderful zucchini recipes out there for eating now and later. Making a soup base to freeze for later is one thing I do to cope with the glut of zucchini. It's fast and easy.
Zucchini Soup Base
1-2 medium onions, chopped
1 head (about 15 cloves) of garlic, peeled
1 Tablespoon olive oil
1-2 medium carrots, peeled and grated
10-12 cups (roughly) cut up zucchini
3-4 cups chicken stock
1 bay leaf
Salt and Pepper to taste
Heat the oil in a large pot over medium high heat. Add the onions and saute for several minutes. Add the garlic and continue sauteeing for another minute. Add the carrots, the zucchini, the chicken stock and the bay leaf. Bring to a boil and then simmer for about 20 minutes or until the carrots are tender.
Remove the bay leaf (don't forget this step!). Puree the vegetables and broth with a stick blender or countertop blender. Cool and pour into containers to freeze.
I divided the amounts given in this recipe into three and froze it in quart jars, leaving space for expansion, so I'm guessing there are about 3 cups, maybe a little more, in each jar.
To serve, thaw the soup base, place in a saucepan and heat through. Add more chicken stock to thin the soup to your liking, season to taste with salt and pepper, and add about 1/2 cup light cream just before serving.