Creamy Zucchini Soup - cooking recipe

Ingredients

3 Tbsp. butter
3 medium onions, thinly sliced
2 cloves garlic, minced
26 oz. chicken broth
4 medium zucchini, thinly sliced
2 stalks celery and leaves, thinly sliced
1 Tbsp. minced parsley
1 tsp. salt
1/2 tsp. each dill weed and basil leaves
1/4 tsp. fresh ground pepper
1 c. milk

Preparation

Heat butter in 10-inch skillet until melted.
Saute onions and garlic until tender, not brown.
Combine chicken broth, zucchini, celery, parsley, salt, dill weed, basil and pepper in large saucepan.
Heat to boil.
Stir in onion mixture.
Simmer 30 minutes.
Blend soup in 3 batches in blender until smooth.
Return to saucepan and stir in milk.
Heat.
Can be served hot or cold. Garnish with freshly grated cheese or lemon slices or sour cream. Makes 4 to 6 servings.