Zucchini Soup

Ingredients

• 2  celery stalks sliced
• 26 oz chicken broth canned
• 1 large clove garlic minced
• 1 cup half-and-half 
• 0.3 cup minute tapioca 
• 1 medium onion sliced
• 0.1 tsp pepper 
• 0.8 tsp salt 
• 1 cup water 
• 4 cups zucchini coarsely chopped

Equipment

• sauce pan
• blender

Directions

1. Mix all ingredients except half-and-half in large saucepan.
2. Let stand 5 minutes.
3. Bring to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.
4. Place, in batches, in blender container; cover. Blend until smooth. Return to saucepan. Stir in half-and-half. Reheat to serve warm or refrigerate in tightly covered container to serve chilled.