Zucchini Bisque

• 1 1/2 lb. zucchini (unpeeled), thinly sliced
• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 2 1/2 c. chicken broth (canned or homemade)
• 1/2 tsp. each: ground nutmeg, dried basil leaves, salt and pepper
• 1/4 tsp. hot red pepper
• 1 c. half and half
• lemon slices (for garnish)
• sliced green onion (optional)

1. In a 2 to 3-quart saucepan, saute onion in heated butter until golden brown.
2. Add zucchini, chicken broth, nutmeg, basil, salt and pepper.
3. Simmer, covered, for 15 minutes or until zucchini is cooked.
4. Turn half of mixture into blender bowl or food processor. Process until pureed.
5. Repeat with remaining half of mixture. Return mixture to pan.
6. Stir in half and half.
7. Heat to steaming. Correct seasoning.
8. Top each serving with a lemon slice and sliced green onion, if desired.

zucchini, onion, butter, chicken broth, ground nutmeg, hot red pepper, lemon slices, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547060 (may not work)