Zucchini Tomato Soup II

Ingredients

• 4 cups chicken broth 
• 0.5 teaspoon basil dried
• 0.5 teaspoon parsley dried
• 2 cloves garlic minced
• 0.3 teaspoon ground nutmeg 
• 2 teaspoons juice of lemon 
• 2  onions chopped
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper sauce hot
• 2 teaspoons salt 
• 10 servings salt and pepper to taste
• 1 large tomatoes chopped
• 2 tablespoons vegetable oil 
• 0.5 teaspoon sugar white
• 0.3 teaspoon worcestershire sauce 
• 1 pound zucchini sliced

Equipment

• food processor
• pot
• blender
• slotted spoon
• colander

Directions

1. In a large colander, sprinkle salt over zucchini slices.
2. Let stand 30 minutes to drain then pat dry.
3. In a stockpot, heat vegetable oil over medium high heat.
4. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes.
5. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
6. Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.