Zucchini Soup

I call this leprechaun soup around my kids because it is green colored.  It sounds a little different, but we really enjoy it with a side of warm bread.  It is a great way to use up your garden zucchini.  I made 4 batches and froze them for later.  Leave out the half and half if you are going to freeze and add it after the soup has been thawed and reheated.

1/2 lb onions

2 tsp butter

1 1/2-3 lbs. zucchini

3 cups chicken broth

 1/2 cup half and half

1/8 tsp black pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper if desired

Chop onion and saute with butter until clear and soft but not brown.  Wash and slice zucchini, combine with onion and chicken broth.  Bring to boil, simmer until squash is tender.  Add seasonings and puree in blender.  Return to saucepan; add half and half.  Reheat, do not boil.  Serve immediately.  Garnish with white cheddar cheese.

Use as much zucchini as you would like.  The more you use, the thicker your soup will be.