2 c. boiling water
3 chicken bouillon cubes
2 c. sliced zucchini (firm flesh or lg. one, remove peeling if tough)
1 c. whole or skim milk
Salt & pepper to taste
1 tbsp. minced parsley
4 tsp. sour cream

Dissolve bouillon cubes in water; add zucchini and cook until tender. Whirl in blender until smooth; return to heat. Add milk and season to taste. Heat, but do not boil. Serve hot, sprinkled with chopped parsley and teaspoon of sour cream. Serves 4.

Note: To make a thicker soup, double the bouillon cubes and sliced zucchini.

Note: Can be made in winter with frozen zucchini slices. Zucchini need not be blanched to prepare for freezing if only to be used in soup recipe. Just slice and store in securely sealed plastic bag in freezer and use later in the year.