Zucchini Soup

1 large onion, chopped
2 Tbsp olive oil
2 cups chicken broth
8 cups diced zucchini
1/8 tsp garlic powder
1/8 tsp celery salt
dash of pepper
1/4 cup parsley leaves

In a pan, sauté onion in oil until tender. Add remaining ingredients except parsley. Cook over medium heat about 5 minutes or until zucchini is tender. Carefully pour into blender or food processor, and add parsley and whirl at high speed until smooth. May be thinned with additional chicken broth. Serve hot or cold. Can be frozen.

From: Mrs. Wythe B. Weathers, in Seasoned in Sewickley