• 2 onions, sliced thin
• 2 cloves garlic, minced
• 6 medium zucchini, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 tsp sea salt
• 5 cups chicken stock
• 1/2 tsp dried basil leaves
• 1/4 tsp oregano
• 1/4 cup fresh chopped parsley
• 1 cup half and half
• Salt and pepper

1. Heat oil and butter in large saucepan and saute onion and garlic on medium to low heat for 5 minutes.
2. Add sliced zucchini to onion and garlic; saute another 5 minutes.
3. Add stock and herbs; bring to a boil and simmer for 15 minutes.
4. Cool; puree.
5. For thicker soup don’t add all the broth. Return to stove and add half and half.

Serve hot or cold; garnish with a dash of Parmesan cheese and a small sprig of parsley. Serves 6.