3 pounds zucchini 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/8 teaspoon white pepper Two 10-3/4 ounce cans chicken broth 1/2 cup water 1-1/2 cups half & half Salt and pepper to taste Chopped chives
Cut off ends of zucchini; slice into 1-inch pieces. Place in 6-quart saute pan. Add salt, onion powder, garlic powder, white pepper, chicken broth, and water. Bring to a boil. Cover and cook over medium heat until tender, about 10 minutes. Place 1/3 of zucchini slices and broth at a time in a blender or food processor fitted with a metal blade. Blend until smooth.
Place in a clean saucepan. Stir in half & half. Season to taste with salt and white pepper. Stir over moderate heat until heated thoroughly. May be refrigerated overnight or frozen. Do not boil. Garnish with sprinkling of chives.
