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This is a good way to use up that summer zucchini and its full of calcium for the
kids.  After its finished be careful leaving it on the stove to stay warm, it separates
pretty easily.


6 slices of bacon
1 med onion chopped
1 stalk celery, chopped
1 61/2 oz can, tuna in water, drained
1 cup milk
2 1/2 cups chicken broth
1 cup shredded cheddar cheese (or Velveeta it melts better)
1/2 TSP. Tabasco sauce
1 medium zucchini, shredded
1 TSP. lemon juice
pepper to taste

Fry bacon in 3 qt. saucepan until crisp,   Remove with slotted spoon and drain,
crumble and reserve.  Remove al but 2 TBSP bacon fat.  Cook onion and celery
in bacon fat until tender, about 5 minutes.  Stir in tuna, chicken broth, milk, cheese
and Tabasco.  Heat, stirring occasionally until tuna is hot and cheese is melted.
Place 2 cups of soup at a time in the blender, cover and blend on medium speed
until smooth, about 15 seconds.  Repeat with remaining soup.  Stir zucchini and
lemon juice into soup, garnish with reserved bacon.


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