• 1 Large Yellow Onion, coarsely chopped (about 1 cup)
• 2 Tbs extra-virgin oil

In a large soup pot over low heat, sauté the onion in the oil for 5 minutes

• 3-4 Small Zucchini, washed, ends removed, cut into 2-inch pieces
• 6 Cups Chicken Broth

Add the Zucchini and Chicken Broth and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes, or until the Zucchini is soft when poked with a fork.

Puree one third of the soup at a time in a blender or food processor (depending on the size of your blender), starting at low speed to prevent the hot soup from flying out.

Pour into a tureen, season with Salt & Pepper to taste, and serve immediately.

For a cold treat, refrigerate several hours. The soup tends to thicken a bit in the refrigerator. Thin it with chicken broth, water or milk if necessary.

Serves 8