3 T butter
1 T olive oil
3 yellow onions, cut in half and sliced
2 cloves garlic, minced
3 lbs zucchini, remove ends and slice
1 C Lambert Bridge Chardonnay
salt and pepper to taste
3 C chicken or veggie stock, or water
_ C heavy whipping cream
_ t nutmeg, finely grated
In a large stockpot, heat butter and olive oil together.
Add onions and cook until transparent. Add garlic and zucchini, stir and cook
for 5 minutes. Deglaze the pan with wine and add salt and pepper. Once wine has
reduced by half add stock and season. Bring to a boil and cook until zucchini is
soft enough to purée. In a blender, Cuisinart or with a hand held buerre mixer,
purée soup to desired consistency. Stir in cream and nutmeg, check for
seasonings.
Parmesan & Oregano Croutons
1_
C day old French bread, cut into small cubes
_ C olive oil
2 T fresh oregano, finely chopped
_ C grated parmesan cheese
salt to taste
Preheat oven to 375°. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are
removed from the oven, toss with oregano, cheese and a little salt. Serves 8.