Pureed soup base

By KodiakDavis

Ingredients

• 6 tablespoons butter or extra virgin olive oil
• 3 large onions, thinly sliced
• 1/4 cup water
• 18 cups thinly sliced zucchini or other summer squash
• 2 green bell peppers, thinly sliced
• 3 coves of garlic, minced
• 2 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup minced fresh parsley, basil or tarragon

Details

Servings 4

Preparation

Step 1

Heat the butter in large skillet over medium heat.
Add the onions and saute until softened (3 - 5 minutes).
Add the water, zucchini, bell pepper, garlic, salt and pepper.
Cook covered over low heat for 3 minutes (until vegetables are completely tender.
Remove from heat.
Add the herbs.
Puree mixture in a food processor, blender or food mill.
Pack in 1 pint freezer containers, leaving 1/2 inch of headroom.
Label.
Freeze up to 3 months.

To make soup, combine 1 1/2 cups milk with each pint of puree. Add 1 cup chicken or vegetable broth. Season to taste and serve hot.

Process pints 30 minutes and quarts 40 minutes @ 10 pounds.