5 or 6 med. zucchini
1 bunch scallions
3 tbsp. safflower oil
1 c. chicken broth

Chop the zucchini and scallions and saute in the oil, turning often, just until the zucchini begins to change color. Add enough broth to almost cover the vegetables. Cover and simmer until the zucchini is soft. Cool slightly and puree in a blender or food processor. The soup will look like cream, and taste heavenly. Be careful not to use too much broth or it will be too thin. This soup is wonderful if you're not feeling well and have little appetite. Makes 2 quarts.