Tuna-Zucchini Soup Recipe
Ingredients
6 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 can (6 1/2 ounces) tuna in water, drained
2 1/2 cups chicken broth
1 cup milk
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 teaspoon red pepper sauce
1 medium zucchini, shredded (about 1 cup)
1 teaspoon lemon juice
Directions
Fry bacon in 3-quart saucepan until crisp.
Remove with slotted spoon and drain; crumble and reserve.
Remove all but 2 tablespoons bacon fat.
Cook and stir onion and celery in bacon fat until onion is tender, about 5 minutes.
Stir in tuna, chicken broth, milk, cheese and pepper sauce.
Heat, stirring occasionally, until tuna is hot and cheese is melted, about 7 minutes.
Place 2 cups soup at a time in blender container.
Cover and blend on medium speed until smooth, about 15 seconds.
Repeat with remaining soup.
Stir zucchini and lemon juice into soup; garnish with reserved bacon.
Remove with slotted spoon and drain; crumble and reserve.
Remove all but 2 tablespoons bacon fat.
Cook and stir onion and celery in bacon fat until onion is tender, about 5 minutes.
Stir in tuna, chicken broth, milk, cheese and pepper sauce.
Heat, stirring occasionally, until tuna is hot and cheese is melted, about 7 minutes.
Place 2 cups soup at a time in blender container.
Cover and blend on medium speed until smooth, about 15 seconds.
Repeat with remaining soup.
Stir zucchini and lemon juice into soup; garnish with reserved bacon.
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