Cream of Zucchini Soup

This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  small onion, chopped
• 1⁄4 cup butter
• 4  cups boiling water
• 4  chicken bouillon cubes
• 6  medium zucchini, unpeeled and diced
• 1  tablespoon dried parsley
• 1  teaspoon salt
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon dried celery leaves
• 1⁄4 teaspoon pepper
• 1  bay leaf
• 1 (13 ounce) can evaporated milk or 1  cup milk

Directions

1. In a small skillet, saute onion in butter.
2. In a large saucepan, combine boiling water with bouillon cubes.
3. Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
4. Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
5. Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
6. Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.