3 lbs. zucchini
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/8 tsp. white pepper
2 (10 3/4 oz.) cans chicken stock
1/2 c. water
1 1/2 c. half & half
Salt and white pepper to taste
Chopped chives

Cut zucchini into 1-inch slices. Place into 6 quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth, water. Bring to boil. cover and cook over moderate heat until tender, about 10 minutes. Place 1/3 zucchini slices and broth at a time into blender or food processor with metal blade. Blend until smooth.

Place into clean saucepan. Stir in half & half. Season to taste. Stir over moderate heat until heated through. May be refrigerated overnight or frozen. When reheating, DO NOT boil. Garnish with chives. Delicious!