Zucchini Soup

* 6 T butter
* 3 large onions, thinly sliced
* 1/4 cup water
*6 pounds zucchini squash washed and thinly sliced (5 qts)
* 2 large green peppers, cleaned and cut into thin slices
* 3 cloves garlic
* 2 1/4 tsp salt
* 1/2 tsp pepper
* 1 cup lightly packed parsley sprigs
* 1 cup lightly packed fresh basil leaves and/or 1/4 cup lightly packed fresh tarragon leaves, if desired
* 1 can regular strength chicken broth
* 1 bay leaf
Preparation instructions:
Melt butter in an 8 qt. or larger pan. Put in onions and cook, stirring until soft. Add water and then stir in squash and green peppers, garlic, salt and pepper. Cover and cook for 3 minutes; then turn down heat, cover, and simmer, stirring often until squash is very tender (12 - 15 minutes). Remove from heat; stir in parsley sprigs, basil leaves and /or tarragon leaves. Puree about 1 cup at a time in a blender until there are 3 cups; then empty the blender and start over. Makes 6 pints. This puree can be frozen until used.
Serving Instructions:
Heat to simmering one can of regular strength chicken broth (or two cups water adn two chicken bullion cubes) and bay leaf. Add one pint of the puree. Heat, stirring until piping hot. Season to taste with salt. Remove bay leaf. Serve.