ZUCCHINI CORIANDER SOUP

Can be prepared in 45 minutes or less but requires additional unattended
time.

1/2 cup chopped onion
2 tablespoons olive oil
3/4 pound zucchini, scrubbed and cut into 1/2-inch pieces
1 1/2 cups chicken broth
1 1/2 cups chopped fresh coriander
2 teaspoons fresh lemon juice, or to taste

In a large saucepan cook the onion in the oil over moderately low heat,
stirring until it is softened, add the zucchini and salt and pepper to
taste, and cook the mixture, covered, stirring occasionally, for 4
minutes. Add the broth and 1 1/4 cups water and simmer the mixture,
covered, for 10 minutes, or until the zucchini is tender. Remove the pan
from the heat, stir in the coriander, and let the mixture cool. In a
blender or food processor purée the mixture in batches, transferring the
soup as it is puréed to a bowl. Stir in the lemon juice, season the soup
with salt and pepper, and serve it at room temperature or chilled.

Makes about 4 cups, serving 4.

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