Recipe appears courtesy of Karen Levy.

Ingredients

• 1 medium onion
• 4 tablespoons butter
• 1.5 pounds zucchini
• 2.5 cups chicken stock
• 0.5 teaspoon ground nutmeg
• 1 teaspoon dried basil
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 0.5 cup light cream (optional)

Instructions

1. Chop onion and saute with butter in large saucepan. Saute until onions are limp, but not brown.
2. Shred the zucchini in a food processor.
3. Add the zucchini and chicken stock to the onions. Cover and simmer for 15 minutes.
4. Using a hand blender, puree the mixture and add the seasonings.
5. Add light cream if desired.
6. Serve hot, cold, or room temperature.