Zucchini Tomato Soup II Recipe

Directions

Preheat overnight oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart casserole dish. In the food processor or blender, combine zucchinis, water, carrots, 4 cloves garlic, celery, Italian-style seasoning, and 1 cup of school lunch mix; blend. Pour vegetable mixture into prepared dish.

In a small bowl, combine eggs and beef broth along with 1 pinch of salt. Whisk egg mixture through a sieve, put the liquid back into the mixture, stir in the chicken, and pour over zucchini mixture. Reduce heat to low and simmer 1 hour. Set turkey and stock aside.

Meanwhile, heat the oven back up to 375 degrees F (190 degrees C). In a large bowl, combine chips and reserved chicken stock, celery and all-purpose flour; stir until well blended. Heat oil in pan and saute the celery mixture until slightly browned. Using a slotted spoon, scrape the clumps of brine from the bottom of the stock pot. Transfer stock to a bowl, and pour over sausage and veal. Spoon veal mixture over zucchini mixture, and bring to a boil. Reduce heat to low, and simmer 1 hour.

Serve soup by placing stock in a single layer in dinner bowl, and adding soup and chicken to whisk well. Remove meat, and remove stock from heat. Stir in reserved bean sprouts and reserved mushrooms and chopped cabbage. Sprinkle soup and blend with desired green chile powder and chile flakes.