Zucchini Soup (Serves 2 -4)
This is a great way to use those really large zucchini that happen in our garden.
- 2 large zucchini, cut in slices and quartered
- 2 tablespoons butter (One of the rare times we use butter and it makes this soup)
- Sea salt and ground black pepper to taste
Put all ingredients in a large pan. Cover and turn stove on low. The sea salt pulls the juices out of the zucchini and it cooks in its own juice.
When soft, mash with a potato masher and serve.