Cream of Zucchini Soup

• 4 -5 medium zucchini, skin on and cubed
• 1 tablespoon butter
• 12 large white onion, chopped
• 2 garlic cloves, minced
• 14 cup Italian parsley or 14 cup cilantro, chopped
• 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
• 1 (10 ounce) can evaporated milk
• 1 teaspoon salt, to taste

1. Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
2. Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
3. Allow zucchini to cool in the saucepan in the cooking water.
4. Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
5. Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
6. Transfer the onion mix to a blender or food processor.
7. Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
8. Pour the contents of the blender into a large saucepan and heat over medium heat.
9. Add the chicken/vegetable broth and bring to a low simmer.
10. Slowly stir in the evaporated milk.
11. Season with salt and heat through.

zucchini, butter, white onion, garlic, italian parsley, chicken broth, milk, salt

Taken from www.food.com/recipe/cream-of-zucchini-soup-69766 (may not work)