3 stalks celery
3 green onions, cut into 1 inch pieces
2 tbsp. butter
2 med. zucchini, halved lengthwise
1 c. water
1 tbsp. instant chicken bouillon granules
1 1/2 c. milk
1 tbsp. cornstarch
3 slices bacon, crisp cooked, drained and crumbled (optional)

In a food processor bowl slice celery with slicing blade; remove. In processor bowl finely chop green onions with chopping blade. In a 3 quart saucepan cook celery and onion, covered, in butter over medium-low heat for 5 to 10 minutes or until vegetables are tender, but not brown, stirring occasionally.

Slice zucchini in processor. Add zucchini, water and bouillon granules to saucepan. Bring to boiling; reduce heat. Cover; simmer 10 minutes.