8 sm. zucchini
1 onion, chopped
3 tsp. chicken bouillon
Salt, pepper & nutmeg to taste
1/4 c. butter
3 c. boiling water
1/2 c. cream or Half & Half

Cut zucchini into thin slices. Heat butter and saute zucchini and onion. Cook until limp. Add broth made from boiling water and bouillon; simmer 15 minutes. Pour into blender and puree.

NOTE: At this point it can be refrigerated for several days or frozen. Return to pan; add cream, salt, pepper and nutmeg to taste. Serve hot or cold.