Zucchini Soup - cooking recipe

Ingredients

4 to 6 zucchini (about 6 to 8 inches long)
6 c. chicken stock
2 Tbsp. butter
1 tsp. each: rosemary, thyme, basil or 1/4 tsp. each of dried herbs
1 large potato, diced
1 medium onion
1 c. half and half

Preparation

Saute chopped onion in butter, then add sliced zucchini, potatoes, herbs and stock.
Cook on low boil until tender.
Put through blender to puree.
Add half and half.
Season to taste with salt and pepper.
Serve hot or cold with grated cheese on top.
Broccoli may be used instead of zucchini.