(Serves 30)
Ingredients:
- 1 cup olive oil
- 1 quart chopped onions
- 1 quart vegetable broth
- 6 ½ quarts water
- 10 pounds zucchini
- 5 cups small pasta for soup
- Fresh lemon juice
- 1 tsp salt
- 1 tsp pepper
- ½ cup chopped fresh chervil
Directions:
Sauté onions in olive oil. Cover and cook gently for about 20 minutes until soft but not colored. Add water and vegetable broth and bring to boil. Grate zucchini and stir into boiling stock with the pasta. Turn down heat and simmer for 15 minutes until pasta is tender. Season to taste with lemon juice, salt and pepper. Stir in chervil and serve.
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