Zucchini Soup

1 tbspn margarine

1 small onion (chopped finely)

1 medium potato, peeled and diced

6 zucchini sliced

1 tspn salt

pepper

1 tspn mixed herbs

2 cups chicken stock

Method: Melt margarine over low heat, add vegetables, herbs and seasonings. Cover and cook gently for 10mins stirring occasionally (do not let vegs brown). Add 1 cup of the stock, cover and simmer for 30 minutes, cool slightly, puree in blender. Add rest of stock and adjust seasonings. Gently reheat, add a little cream if desired and serve.

N. B. Soup can be frozen after pureeing. Makes a bland but tasty soup, ideal for warmer weather.

Variation: 1 bacon rasher, sprigs of parsley or mint and 1 tspn sherry may be added.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.