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.
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
- In large saucepan, melt butter and saute the onion until limp.
- Add zucchini and chicken stock and simmer, covered for 15 minutes.
- 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.