Creamy Zucchini Soup

This light vegetable soup becomes creamy when you blend it.
serves 4-6
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2 onions, chopped
3 gloves garlic, minced
4 Tablespoons butter

8 medium zucchini, sliced
1 to 2 stalks celery, chopped
1 large carrot, sliced
3 cups chicken stock

2 Tablespoons fresh lemon juice
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1. Saute onions and garlic in butter until onions are golden.
2. Add remaining ingredients, except lemon juice. Bring to a boil and simmer 15 to 20 minutes.
3. Cool slightly. Puree in a blender (or using a hand blender).
4. Add lemon juice & serve.
If necessary, thin with additional chicken stock or white wine.

from Millie Deeton, found in 30 Minutes or Less: For People Who Don't Have Time To Cook, 1999.