Recipe - Fresh Zucchini Soup

1 One half pound Zucchini
2 sl Bacon; cooked and crumbled
1 small Onion; chopped
2/3 cup Condensed consomme
1 1/3 cup Water
One half teaspoon Basil
1 Clove (small) garlic
2 tablespoon Chopped parsley
One half teaspoon Salt
1/8 teaspoon Pepper
One half teaspoon 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.