Ingredients
1/2 C. butter
1 C. onion, chopped
1-1/2 lb. zucchini, shredded
2-1/2 C. chicken broth
1 tsp. salt, optional
2 tsp. basil
1/2 tsp. nutmeg
1/4 tsp. white pepper
Directions
Heat buttter; add onion; saute until tender. Stir in chicken broth and zucchini. Bring to a boil, reduce heat and cover for 15 minutes. Stir in remaining ingredients. Puree. Add a bit of milk to desired consistency. Serve hot or cold. (This may all be done ahead of time and reheated before servining.) Serves 6 to 8.
