Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
• 1 large onion, chopped
• 6 cups Summer Vegetable Stock
• 1/2 cup julienned basil
• 1 1/2 tablespoons butter, softened
• 1 1/2 tablespoons flour
• Salt and freshly ground pepper to taste
• Juice of 1 lemon
• Sour cream or plain yogurt as an accompaniment

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Instructions

1. Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.