This lovely and rich soup is a great way to use up zucchini from your garden; can be served warm, but is nicely refreshing served cold.

Served with Asiago Cheese bread from Panera


1 medium onion, chopped
1/2 cup butter
1 1/2 pounds zucchini, grated
2 1/2 cups chicken stock
1/2 teaspoon nutmeg (personally, I use just a bit more)
1 teaspoon basil, chopped
1 teaspoon salt
1 cup heavy cream

  1. In large saucepan, melt butter and saute the onion until limp.
  2. Add zucchini and chicken stock and simmer, covered for 15 minutes.
  3. Puree soup in a food processor or blender in two separate batches, adding half of the nutmeg, basil, salt & pepper to each batch, then combine batches.

Can be made ahead until this point. When ready to serve, reheat gently and then add cream. Can be served hot or cold.