So here's the recipe in case you want to try it out on your kids. Unfortunately I have no idea where the recipe comes from - I copied it from my mother-in-law several years ago, and I don't know where she got it from. So to whoever invented this goodness, THANK YOU!
2 lbs sliced zucchini
1 medium sliced onion
1 minced garlic clove
1 tbsp butter
Combine in a frying pan, steam-frying slowly while covered, until soft, about 10 minutes.
Add either 2 cups hot water plus 2 tbsp chicken/vegetable stock powder or 2 cups real chicken stock, plus 1/2 tsp lemon juice and 1 tsp salt.
Run through a blender. Return to saucepan and heat. We like to add some crumbled bacon, or you could be fancy and add chives or other herbs.
This soup can also be canned in a pressure canner if you'd like to store it. The stuff we ate the other night was canned 3 years ago and still tasted good. I guess we should probably should finish that stuff off - it's probably overstayed its welcome on the shelf. But now that we know the boys go gaa-gaa for green soup, that shouldn't be difficult!
On another note, I also found this zucchini recipe that I'm pretty confident my boys will eat. Going to try it tonight along with chicken soup from the first of my in-laws' chickens and homemade noodles! Feeling pretty domestic right about now.