Zucchini Basil Soup
from Paula Croteau, Farmhouse Kitchen, Southold*

4 tablespoon unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
4 cups chicken stock
6 cups zucchini
8 oz cream cheese
1 teaspoon lemon zest
2 tablespoon fresh basil, chopped
(coarse) salt & (fresh) pepper to taste

In large pot melt butter.
Add onion & garlic and saute until soft.
Cut zucchini into 1/2” pieces
Add stock & zucchini to pot. Bring to boil.
Shut off heat & cover. Let soup rest for 15 minutes. Add cream cheese, lemon zest, S&P & basil.
Puree. Serve soup hot or chilled.
Garnish with fresh basil!
Makes 6 cups.

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."