Zucchini Soup - cooking recipe

Ingredients

3 slices lean bacon, cut in small pieces
1 medium onion, chopped
1 clove garlic, minced
8 c. zucchini, cut into 1/2-inch slices (about 8 medium before cutting)
1 (10 1/2 oz.) can beef consomme
2 1/2 c. water
1 tsp. salt
4 Tbsp. parsley
1 tsp. basil
1/8 tsp. pepper
freshly grated Parmesan cheese

Preparation

Brown bacon pieces in large skillet; pour off all but 1 tablespoon bacon fat.
Stir in onion and garlic in fat until onion is tender.
Add remaining ingredients except cheese.
Bring to boil, then simmer, uncovered, until zucchini is tender, about 20 minutes.
Pour soup into blender, 2 cups at a time.
Cover; blend on low speed until liquified, then blend on high until smooth. Serve hot with Parmesan cheese.