Cold Zucchini Soup - cooking recipe

Ingredients

6 medium to large onions
6 unpeeled zucchini
2 (10 1/2 oz.) cans chicken broth
2 cans water
1 pt. heavy cream
salt and pepper
parsley garnish

Preparation

Brown coarsely chopped onion in butter.
Add sliced zucchini, broth and water; simmer until tender.
Cool.
Puree in blender with cream and seasoning for several minutes.
Refrigerate.
Add parsley for garnish.