1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, thinly sliced
Salt and pepper to taste
1-1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch think
2/3 cup vegetable stock
Jullienned 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. Cook over low heat, stirring frequntly, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1-1/2 cups water; bring to a simmer and cook until the zucchini is very soft, about 10 minutes. Working in two batches, puree the soup in a blender until it is silky smooth. Return the soup to the saucepan and season with salt and pepper to taste. Serve either hot or chilled, garnished with jullienned zucchini. Serves 4.
Recipe courtesy of Food and Wine Chef-in-Residence Grant Achatz of Chicago's Alinea.