Cream of Zucchini SoupIngredients: Heat the olive oil in a large pan over medium heat. Add the onion and sauté, stirring occasionally until the onions are soft. Add the zucchini and season with salt and pepper. Continue to cook until the onions and zucchini are golden brown – about 5 minutes. Add the chicken stock, fresh oregano and bring to a simmer. Cover and cook until the vegetables are tender, about 15 minutes, then remove the pot from the stove. In a blender or food processor, purée the soup in small batches until smooth. Pour the pureed soup back into the pot, add cream and simmer for a couple minutes until thoroughly heated, adding salt and pepper if needed. Soup is best serve immediately but can be refrigerated and reheated.
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