Title: Cold zucchini celery soup
 Categories: Celery, Vegetables
      Yield: 1 Servings
 
      4 md Zucchini; (1 lb.)
      4 c  Sliced celery
    1/2 c  Sliced green onions
      3 tb Parkay margarine
    1/4 c  All purpose flour
      6 c  Milk
      2 tb Instant chicken bouillon
           -granules
    1/4 ts Dried thyme; crushed
      1    Carton dairy sour cream; (8
           -oz.)
           Zucchini slices; (optional)
           Celery leaves; (optional)
 
  Remove inner container of Deluxe ice bucket; set aside. Cut zucchini
  in half lengthwise and thinly slice. In a 4 quart saucepan or Dutch
  oven cook celery and onions, covered, in butter for 5 to 7 minutes or
  until vegetables are crisp-tender. Stir in flour. Add milk, chicken
  bouillon granules, thyme and sliced zucchini. Cook and stir for 2
  minutes more. Remove from heat. Stir in dairy sour cream. Cool for 10
  minutes. In a blender container or food processor bowl place about
  1/4 of the vegetable mixture. Cover and blend or process until
  mixture is smooth. Transfer to inner liner container of Deluxe ice
  bucket. Repeat with remaining vegetable mixture. Apply seal to inner
  liner container of Deluxe ice bucket and chill thoroughly. To serve
  soup immediately, stir in 1 cup cold water; assembly Deluxe ice
  bucket. Or, to pack soup, stir in 2 cups ice cubes, assemble and seal
  Deluxe ice bucket. Soup with stay cold up to 3 hours. Garnish with
  additional zucchini slices and celery leaves, if desired. Makes 12 to
  16 servings.