Zippy Zucchini Soup
- 1 small onion, chopped
- 2 cups chicken broth
- 1 ½ cups corn
- ½ tsp. salt
- 1/8 tsp. pepper
- ½ cup Monterey Jack cheese, cut into ¼ inch squares
- Minced parsley and ground nutmeg for garnish
- 1/ ½ tsp butter
- 2 cups unpeeled, diced zucchini
- 3 tbsp. Happy Hal’s jalapeno relish
- 1 cup milk
In large saucepan, sauté onion in butter until tender. Stir in the broth, zucchini, corn, Happy Hal’s, salt and pepper. Bring to a boil, reduce heat, cover pan and cook until zucchini is tender (5 mins). Stir in milk, heat soup until hot. Remove soup from heat, and stir in cheese.
Garnish with parsley and nutmeg.
Makes 4-6 servings.