Pureed soup base Recipe

4

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

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.