Zucchini Soup - cooking recipe

Ingredients

1 lb. zucchini squash
5 scallions
4 c. chicken broth (this can be canned or fresh)
1 small jar pimentos
2 Tbsp. butter
salt and pepper to taste

Preparation

Slice zucchini and cut into quarters.
Cook in 2-quart pot in 1 cup of broth.
Cook about 6 minutes or until crispy tender.
Add 3 tablespoons chopped scallion greens one more minute.
Drain broth back into remaining broth and set aside in small bowl.
Peel rest of zucchini and chop.
Chop rest of scallions and their tops. Simmer in butter until soft.
Add broth.
Add heaping tablespoonful of chopped pimento to reserved broth.
Add remaining pimento to pot mixture.
Cover and simmer 15 minutes.
Put through blender; add salt and pepper to taste.
Serve with croutons.