Dice or grate 2 1/2 pounds zucchini into soup pot. Add 1 large diced onion and pat butter. 1 small handful dillweed (or 1/2 teaspoon dry) 2 rounded tablespoons instant chicken bouillon. Add just enough water to barely cover zucchini. Cook until tender (15 to 20 minutes.) Blend mixture. Cool and refrigerate. If serving cold, add dot of sour cream. Serves 6.