Zucchini Soup

I found this on the "Minute Tapioca" website, here for safekeeping

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  large zucchini, coarsely chopped (4 cups)
• 2 (13 3/4ounce) cans chicken broth
• 2  celery ribs, sliced
• 1  medium onion, sliced
• 1  cup water
• 1⁄4 cup minute tapioca
• 1  large garlic clove, minced
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup half-and-half

Directions

1. MIX all ingredients except half-and-half in large saucepan. Let stand 5 minutes.
2. BRING to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.
3. PLACE, in batches, in blender container; cover. Blend until smooth. Return to saucepan. Stir in half-and-half. Reheat to serve warm or refrigerate in tightly covered container to serve chilled.