2 tbsp. butter
2 c. chopped yellow onions
4 med. sized zucchini, chopped
4 c. defatted chicken broth
1 bunch spinach (about 3/4 lb.), stems removed
12 lg. fresh basil leaves or 1 1/2 tsp. dried basil
Salt and pepper to taste
1 tbsp. lemon juice

Melt butter in soup pot. Add onions; cook, covered for 20 minutes. Add zucchini; cook covered, 5 minutes. Add broth and bring to a boil. Reduce heat. Cook covered for 20 minutes.

Remove from heat. Stir in spinach and basil. Cover. Let rest 5 minutes. Blend in pot, season. Before serving stir in lemon juice. Serves 6.