Zucchini Soup

From: Mrs. Wythe B. Weathers, in _Seasoned in Sewickley_
Reprinted with permission from paleofood.com

  1. In a pan, sauté onion in oil until tender.
  2. Add remaining ingredients except parsley.
  3. Cook over medium heat about 5 minutes or until zucchini is tender.
  4. Carefully pour into blender or food processor, and add parsley and whirl at high speed until smooth.
  5. May be thinned with additional chicken broth.
  6. Serve hot or cold.
  7. Can be frozen.