Zucchini Basil Soup
|Zucchini||3 Cup (48 tbs), sliced|
|Olive oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Italian parsley||1⁄4 Cup (4 tbs), chopped|
|Dried basil||1 Teaspoon|
|Milk/Chicken stock||1 Cup (16 tbs)|
1. Boil or steam the zucchini. Heat the oil in a small pan and cook the onion, parsley, and basil together until the onions are soft.
2. Combine the zucchini, onion mixture, milk, salt, and pepper in a blender, and puree until very smooth. Serve hot or cold with sour cream or yogurt on top.