End Of Garden Soup
- 14 c. overripe zucchini
- 9 c. overripe tomatoes
- 2 large carrots
- 3 medium onions
- 3 to 4 shallots
- 3 large cloves garlic
- olive oil and butter for browning
- 100 oz. (2 large cans) chicken stock
- 1 large bay leaf
- 1 tsp. basil leaf
- 1 tsp. paprika
- 1/2 to 1 tsp. cayenne (optional)
- Chop into large pieces the first 5 ingredients.
- (Note that summer squash, eggplant and green pepper can be added or substituted for the veggies listed.)
- Brown onion, shallot and pressed garlic.
- Add tomatoes; stir.
- Add other veggies, stirring and slightly browning.
- Add stock, bay leaf, salt and pepper. Cover and let simmer until veggies are slightly undercooked.
- Add basil, cayenne and paprika and simmer for 15 minutes more.
- Put through food mill or blender to break down, but not mush after bay leaf is removed.
- Serve hot or cold with good bread.
- Excess can be jarred and eventually frozen.
- Yield:
- 24 to 30 cups.
overripe zucchini, overripe tomatoes, carrots, onions, shallots, garlic, olive oil, chicken, bay leaf, basil leaf, paprika, cayenne
Taken from www.cookbooks.com/Recipe-Details.aspx?id=220241 (may not work)