3 stalks celery
3 green onions, cut into 1-inch pieces
2 tablespoons margarine or butter
2 medium zucchini, halved lengthwise
1 cup water
1 tablespoon instant chicken bouillon granules
1 1/2 cups milk
1 tablespoon cornstarch
3 slices bacon, crisp-cooked, drained, and crumbled (optional)
In a food processor bowl slice celery with slicing blade; remove. In processor bowl finely chop green onions with chopping blade. In a 3-quart saucepan cook celery and onion, covered, in margarine or butter over medium-low heat for 5 to 10 minutes or till vegetables are tender but not brown, stirring occasionally.
Slice zucchini in processor. Add zucchini, water, and bouillon granules to saucepan. Bring to boiling; reduce heat. Cover; simmer 10 minutes.
Combine milk and cornstarch; add to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper. Sprinkle each serving with bacon.
