Zucchini Soup

Ingredients:

1 Onion

2 Zucchini's 

6 cups water

1 1/2 Tbs Chicken Bouillon

2 Tbs Butter

2 Tbs Flour

Nutmeg

Salt/Pepper

Heavy Cream/Whole Milk (optional)

Directions:

1. Add diced onion, cubed zucchini's, water and bouillon to a large sauce pan.  Bring everything to a boil and let it cook until the zucchini and onions have softened and are somewhat translucent. 

2. Working in two batches, puree the soup in a blender until it's smooth.

3. Rinse the pan and then melt the butter and then add the flour and whisk it together until it becomes a smooth roux. Keep stirring for about a minute and then slowly start adding the puree mixture a cup at a time (constantly stirring). 

4. Add salt and pepper to taste and some grated nutmeg. 

5. If desired to make it more creamy you could add some heavy cream or milk (completely optional - I don't do it most of the time but do put it in if I happen to have some cream on hand)