2 large zucchini, cut into chunks
2 13 3/4 ounce cans chicken broth
2 celery stalks, sliced
1 medium onion, sliced
1 cup water
1/4 cup Minute Tapioca
1 large clove garlic, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup half and half
Mix zucchini, broth, celery, onion, water, tapioca, garlic, salt and pepper in large saucepan. Let stand 5 minutes. Cook on medium heat, stirring occasionally until mixture comes to full boil. Reduce heat to low; cook 10 minutes, stirring occasionally. Pour in batches into blender container; cover. Blend until smooth. Stir in half and half. Serve warm or refrigerate until chilled.
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