2 tbl butter or olive oil
1/4 cup shallots, scallions or onions
4 cups clear chicken or vegetable broth
1 tsp. wine vinegar
1 tsp dried tarragon
1 tsp dill
3 tbs quickcooking farina or amaranth
Melt butter or oil, stir in shallots or substitute. Cook for 1 minute. Add all ingredients, bring to boil.Lower to simmer and cook until zucchini chunks are tender. Puree in blender.Add more farina or amaranth if not thick enough. Serve hot or cold.