1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 med. onion, thinly sliced
1 (14 oz.) can chicken broth
3 med. zucchini, unpeeled and thinly sliced
Salt and pepper
1/2 pt. cream
Garlic croutons or sour cream for topping

In large pot put carrots, celery, onion, chicken broth. Cover and simmer 15 minutes. Add zucchini and cook for 20 minutes or until tender. Place in blender and puree. Season. To serve hot: add cream to heated soup and continue to beat until hot - do not boil. Top with croutons. To serve cold: add cream to cooled soup and mix well. Top with sour cream. (Delicious served in bread bowls!!)