Zucchini Soup

Scrub zucchini; remove ends and cook, covered in a small amount of salted water, until tender, about 5 minutes.

Drain, reserving water and chop.

Heat 2 tablespoons butter in a pan and fry onion until yellow.

Blend one cup of reserved water with flour until smooth and add to onion.

Bring mixture to a boil, stirring; add zucchini, milk and salt and pepper.

Simmer 10 minutes and add cream and bread, which have been toasted in butter.