3 to 4 zucchini unpeeled, sliced 1/4 inch thick (medium size)
1 lg. onion, sliced thin
1/8 tsp. pepper
1 c. light cream
2 tbsp. parsley, minced
1 tsp. salt
2 c. chicken broth
1/4 tsp. ground coriander
2 tbsp. butter

In a kettle over medium heat, place zucchini, onion, broth, salt and pepper. Bring to a rapid boil, uncovered. Stirring now and then, cook 10 minutes. Puree in a blender or a food processor, 2 cups at a time, or press through a sieve. Return to the kettle. Reheat to boiling, then stir in the butter, cream and coriander. Garnish with parsley when serving. Makes 4 servings. Nice cold, too.