Zucchini Soup

Makes 4 Servings. 

1 cup chopped onions

2 tablespoons butter

3 cups sliced zucchini

2 cups chicken broth

¼ teaspoon salt

1/3 teaspoon pepper

½ cup half and half

1 cup cheese

½ cup sour cream

4 slices cooked, crumbled bacon

Cook onions in melted butter until tender. Add zucchini and broth, bring to boil. Simmer until tender, about 15 minutes. Add salt and pepper. Cool slightly. Puree in blender. Return to saucepan. Stir in half and half. Reheat. Garnish with cheese, sour cream, and bacon.