Creamy Zucchini Soup

Soups > Vegetable

2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and sauté zucchini and onion until tender.
Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine, and evaporated milk and salt and pepper. Heat over medium heat, stirring frequently. Serve warm. This soup is sure to warm you up on those cold winter nights.