6 tbsp. (3/4 stick) butter
1 1/2 lb. zucchini, grated
32/4 c. celery, chopped
1/2 c. onion, finely chopped
3 c. chicken stock
Bouquet garni (bay leaf, fresh thyme sprig, 5 fresh basil leaves & 2 whole peppercorns tied in cheesecloth)
1/2 c. flour
3 c. whipping cream
Salt & pepper to taste
1/4 c. flaked crabmeat

Melt 2 tablespoons butter in large pan over medium low heat. Add zucchini, celery and onion and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add stock and spices. Bring to boil and reduce to simmer 3 minutes. In another pan, melt remaining 4 tablespoons butter and stir in flour. Cook 3 minutes. Gradually whisk in soup and continue simmering 5 minutes, stirring occasionally. Remove bouquet garni. Puree soup in blender with 3 cups whipping cream. Strain into bowl. Season with salt and pepper. Refrigerate 2 hours to serve chilled, or reheat in double boiler to serve hot. Garnish with crabmeat.