Use those prolific summer zucchini in this delicious creamed soup.

• 3 T. butter or margarine
• 2 cups finely chopped onion
• 12 small zucchini - peeled and coarsely chopped or cut Julienne style
• 1/2 tsp. dried rosemary
• 3 cups chicken broth -canned or homemade
• 2 cups shredded sharp Cheddar cheese
• 1 T. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup Half and Half or light cream
• optional - chopped fresh chives chopped for garnish

Preparation -
Melt the butter or margarine in a stock-pot, Dutch oven or large saucepan. Add the chopped onion and saute until lightly browned. Add the chopped zucchini and dried rosemary and cook over medium heat, stirring often, for about 5 minutes or until the zucchini is barely tender. Allow to cool for about 15 minutes, then remove about half of the mixture and puree in a food processor or blender. Pour the puree back into the pot with the remaining cooked zucchini mixture. Add the chicken broth, shredded cheddar cheese, sugar, salt and pepper. Bring to a low boil, then cook gently for about 10 minutes, stirring frequently. Add the Half and Half or light cream. Simmer just until the soup is completely heated through... do not boil. Garnish individual servings with chopped chives (optional) and serve piping hot.