Zucchini Basil Soup

The basil this year is unbelieveble. It just keep growing and growing.

Pesto is made, lots of basil sold- but still there is so much.

And zucchini....well, I'll say no more.

Thanks to Leslie for sending along this recipe. Everyone, even Mollie, ate it and had compliments for it!

2 lb zucchini-cut into chunks

2 cloves garlic, chopped

1/2 cup (or more) chopped onion.

1/4 cup olive oil

4 cups veg stock

1/3-1/2 cup basil leaves

Salt to taste

Cook zucchini in olive oil over medium heat in large saucepan,until soft, 5 minutes or so. Add onions and garlic, and stir so garlic doesn't brown, another 5 minutes, till soft.

Add veg stock, cook until all vegetables are nice and tender, 15 minutes or so. Add salt to taste.

Puree in blender, adding basil as you puree. Works best to do half a batch at a time. Be careful pureeing hot liquid!

Enjoy! Could be good warm or cool too I think.

Variation-Use dill instead of basil to change it into something completely different.