|Zucchini||1 Pound, trimmed and sliced (500 Gram)|
|Onion||1 Large, chopped|
|Chicken stock||500 Milliliter (2 Cups)|
|White pepper||1⁄4 Teaspoon|
|Butter||15 Milliliter (1 Tablespoon)|
|Light cream||500 Milliliter (2 Cups)|
|Chopped green onion||50 Milliliter (3 Tablespoon)|
In large saucepan, combine zucchini, onion, stock, salt and pepper; cook gently for 8 to 10 minutes or until zucchini is tender.
Let cool slightly and transfer to blender; puree until mixture is smooth. (Recipe can be prepared ahead to this point and refrigerated.)
Return soup to pan and stir in butter and cream.
Heat gently until hot.
Pour into bowls or mugs and sprinkle each serving with green onion.