1 1/4 lb. (5 medium) zucchini
1 chopped yellow onion
1/4 c. butter
3 1/2 c. chicken broth
1/2 c. half and half or milk
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. pepper
Saute zucchini and onion in butter in large skillet
until limp but not brown. Add chicken broth and simmer for 10
minutes. Spin all the ingredients in the blender (divide in
half so the ingredients will fit). Leave chunks in second
spin. Put everything into a large pot and add half and half or
milk, salt, nutmeg and pepper. Serve hot or cold. Can freeze.
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