Silky Zucchini Soup

submitted by Karen Lonergan

preparation time: 45 to 60 minutes overall

yields 8 cups

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, thinly sliced

Kosher salt

Freshly ground pepper

1½ pounds zucchini, halved lengthwise and sliced ¼-inch thick

⅔ cup vegetable stock or low-sodium broth

1½ cups water

Julienned raw zucchini, for garnish

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in 2 batches, purée the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make ahead: The soup can be refrigerated overnight.