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Zucchini Soup

From www.themeaningofpie.com. I'm going to make this soup this weekend since I have a HUGE zucchini from my garden.

2 pounds fresh zucchini, cut into pieces
3 Tablespoons butter
1 medium onion, diced
1 Tablespoon chicken base (I used Better than Bouillon)
¼ cup half & half
½ cup chicken broth or reserved cooking water

Prepare a large pot of boiling water. Add the zucchini rounds and boil them for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender.

Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like.

Note:

If you prefer, instead of thinning the soup with chicken broth, you can thin it with some of the cooking water. Simply make sure that you grab a coffee cup and dip out about 1 cup of the cooking water before you drain the zucchini.
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