Cream of Zucchini Soup
1 small sweet onion, chopped
1 tsp garlic (more to taste)
10-12 zucchini, diced
3 tbsp. butter
4 1/2 c. water
4 tbsp chicken boullion
1 cube vegetable boullion
1-2 tsp thyme
3 tsp celery seed
2 tsp parsley
1 bay leaf
1/2 to 2 cups heavy cream or half and half
Saute onion and garlic in butter in large pot until soft and golden. Add a dash of pepper.
Add zucchini and saute until soft. A small layer of liquid will form on top.
Add water, boullion and spices.
Bring to a boil and then reduce heat to a simmer.
Cook at least 30 minutes but can simmer up to four hours with a very tight fitting lid.
Remove bay leaf.
CAREFULLY puree the soup in batches in the blender or food processor.
Return to saucepan and heat to a simmer.
Slowly add the cream or half and half until soup reaches desired consistency.
Add pepper to taste.
Serve hot or cold.
Sub in diced celery for celery seed, if desired.