simple green soup

Gretchen mentioned in a comment that she used a soup recipe from Laurel's Kitchen to use up the summer squash when it starts piling up. I had to do an inter-library loan because our copy was long gone.

There is a recipe here, but she also gives a version which is really just a vague guideline; so I cubed up as much zucchini as would fit in the pot and cooked it slowly in butter, with some basil, white pepper and salt. Then I added a quart of water and chicken base. Warmed it up, and put some of it in the blender with maybe a third cup of cottage cheese. Salt to taste. I will keep this recipe,

Thanks, Gretchen!