Recipe Instructions:
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium yellow onion, finely chopped
1¾ pounds zucchini, sliced
3½ cups chicken or vegetable broth
2 tablespoons finely chopped fresh oregano (plus a little more, for garnish)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup half and half cream
INSTRUCTIONS
In a 3-quart saucepan, heat the butter and oil. Add onion and sauté over low heat, stirring occasionally, until translucent. Add the zucchini and continue sautéing for 2 minutes.
Add the broth and 2 tablespoons oregano and bring to a simmer. Cover and cook for 30 minutes, or until tender.
For a coarse texture, pulse the soup in a food processor fitted with the steel blade. For a fine texture, puree in a blender.
Return the soup to the saucepan to heat up again. Add salt and pepper. Add the half and half. Taste for any additional needed seasoning. Garnish with a little bit of oregano and serve.
