1Trim, wash and slice zucchini.
2Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
3Puree through a food mill or in a blender.
4Melt the butter or margarine and add flour to make a creamery mixture; cook, stirring 2 or 3 minutes, and remove from the heat then cool slightly.
5Heat milk until it comes to a boil.
6Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
8Add to pureed zucchini and chill thoroughly.
9Stir cream into chilled soup before serving, then garnish with parsley.