Zucchini Soup - Margaret Dyal

Zucchini Soup

1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half-and-half cream
4 slices bacon, cooked until crisp, then crumbled
grated cheddar cheese
sour cream

In a large saucepan cook onions in melted butter until tender.
Add sliced zucchini and chicken broth and bring to a boil. Simmer
until tender (about 15 minutes). Add salt and pepper. Cool slightly.
Pour mixture into blender and puree it. Stir half-and-half cream.
Return to saucepan and reheat, but do not boil. Garnish with grated
cheese, sour cream, and bacon bits. Makes 6 small servings.