Zucchini or Pea Soup with Finger Bread (Scones)

I love soups in the fall. This is one that my mom always made for our family when I was a child. We made finger bread (scones) to go along with it. It made for a wonderful lunch today. Way beyond our usual peanut butter and honey sandwiches. This recipe makes a lot of soup but when it is this good leftovers are always a good thing. You can half the recipe if you need to.

Zucchini Bisque

Cook then blend

6 lbs - Zucchini or Peas

1/4 lbs. - butter

2 cups - onion

3/4 cup - Chicken broth

3 1/2 quarts - water

Add to zucchini mixture when back in the pot after blending

3 cups - half n half

1/2 t. - pepper

1/2 t. - nutmeg

1/2 t. - salt

pinch - Cayenne

Sprinkle some shredded cheese on top and eat.

Serves 30

(Zucchini, butter, onions, chicken broth and water cook till zucchini is soft and then blend in a blender)

(Add seasoning and then serve!! MMMM MMMM Good!)

Finger Bread (Scones)

Finger bread is something that my grandmothers for generations back would make their families. Bread was made weekly and with the extra dough they would make finger bread as a treat. This is an awesome legacy to pass on to my children.

Use your favorite bread recipe (Here is mine).

Let dough rise.

Put coconut oil (I like olive oil as well) in a pan and heat on medium.

Flatten the bread out with your fingers and place in the hot oil. Let it cook until it is golden

brown and turn using a fork. Place on a plate and paper towel.

We like to put honey, and or jam on them.