Zucchini Soup

1 small onion, diced
2 tablespoons butter
5 chicken bouillon cubes
2-3 pounds zucchini, sliced
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt
2 shakes cayenne pepper - or - 2 drops Tabasco sauce
1/2 cup of half and half - or - 1/2 cup milk
Grated cheddar cheese (garnish)

Saute onion in butter until transparent but not brown; set aside. Bring water and bouillon to boil; add zucchini and cook until tender. Remove from heat and add sauteed onion. Puree mixture in blender. Add nutmeg, black pepper, salt and cayenne pepper (or Tabasco sauce). Stir in half and half and garnish with cheese.

(If you are going to make the recipe in advance, add the half and half and garnish just before serving)

- Rebecca Nielsen