1 sm. onion, chopped
4 tbsp. butter
4 c. chicken stock
6 med. zucchini, diced
1 1/2 c. light cream or half and half
Bouquet Garni: tie in a piece of cheesecloth a few sprigs of parsley & thyme, a few celery leaves, 1 bay leaf
Salt & pepper to taste

Saute onion in butter in a large saucepan until soft and golden. Combine stock, zucchini and Bouquet Garni and add to saucepan. Simmer until zucchini is tender, then discard Bouquet Garni.

Puree the soup in batches in the blender or food processor. Return to saucepan and add the cream or half and half. Serve hot or cold. Add salt and pepper to taste.

Other vegetables may be substituted for the zucchini in proportionate amounts, such as broccoli, cauliflower, spinach, watercress, pumpkin, or a mixture of different vegetables.