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Warm the oil and butter in a large soup pot over a medium flame.
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Stir in the onions, garlic, herb mix, salt and pepper. Cook, stirring, until the vegetables are slightly tender (5 minutes).
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Add the zucchini and sauté for another minute, then pour in stock (just enough to cover the mixture by 2 inches).
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Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender (15 minutes).
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Puree the soup and basil (in batches) using a blender.
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Return to soup pot. Stir in cream
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Garnish:
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Warm the oil and butter in a skillet over medium flame.
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Add zucchini and sauté until just tender. Season with salt and pepper.
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Ladle warm soup into bowls and scatter garnish over top.