Zucchini Soup

• 3 slices lean bacon, cut in small pieces
• 1 medium onion, chopped
• 1 clove garlic, minced
• 8 c. zucchini, cut into 1/2-inch slices (about 8 medium before cutting)
• 1 (10 1/2 oz.) can beef consomme
• 2 1/2 c. water
• 1 tsp. salt
• 4 Tbsp. parsley
• 1 tsp. basil
• 1/8 tsp. pepper
• freshly grated Parmesan cheese

1. Brown bacon pieces in large skillet; pour off all but 1 tablespoon bacon fat.
2. Stir in onion and garlic in fat until onion is tender.
3. Add remaining ingredients except cheese.
4. Bring to boil, then simmer, uncovered, until zucchini is tender, about 20 minutes.
5. Pour soup into blender, 2 cups at a time.
6. Cover; blend on low speed until liquified, then blend on high until smooth. Serve hot with Parmesan cheese.

lean bacon, onion, clove garlic, zucchini, beef consomme, water, salt, parsley, basil, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178818 (may not work)