Creamy Zucchini Soup

6-8 servings
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 saute 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, evaporated milk and salt and pepper. Heat over medium heat, stirring frequently. Serve warm.

The Skinny: Use low fat chicken broth and low fat evaporated milk. Generally, you can substitute an equal measure of apple juice for white wine in most recipes but we have not tried this substitute in this recipe.