Ingredients:

  • 2 tablespoons (30 g) unsalted butter
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 garlic cloves, minced (about 8 g)
  • 1 lb (450 g) zucchini, trimmed and cut into 1/2-inch (1–1.5 cm) slices
  • 1 medium Yukon Gold or russet potato, peeled and diced (about 200 g) — optional but recommended for creaminess
  • 4 cups (960 ml) low-sodium vegetable stock or chicken stock
  • 1/2 teaspoon (2.5 g) fine sea salt, plus more to taste
  • 1/4 teaspoon (0.5 g) freshly ground black pepper
  • 1/2 cup (120 ml) heavy cream or double cream (for lighter version, use 1/2 cup / 120 ml whole milk or 1/2 cup / 120 g Greek yogurt)
  • 2 tablespoons (8 g) chopped fresh dill or basil (reserve some for garnish)
  • 2 tablespoons (30 g) crème fraîche or a swirl of extra cream (optional, for garnish)
  • Chopped chives or basil leaves (1–2 tablespoons / 5–10 g)
  • Freshly ground black pepper, to taste

Instructions:

  1. Prepare ingredients: trim and slice zucchini, peel and dice potato, chop onion and garlic, and measure stock and cream.
  2. Heat butter and olive oil over medium heat until butter foams. Add onion and cook 4–6 minutes until soft and translucent; add garlic and cook 30–60 seconds until fragrant.
  3. Add zucchini and diced potato, stir to coat, and cook 3–4 minutes, stirring occasionally, until zucchini begins to soften.
  4. Pour in stock, bring to a simmer, then reduce heat and simmer gently 12–15 minutes until potato is tender and zucchini is fully soft.
  5. Remove from heat and purée until smooth using an immersion blender or by carefully blending in batches in a countertop blender. For an ultra-silky texture, pass the blended soup through a fine-mesh sieve into a clean pot.
  6. Stir in cream and chopped herbs and warm gently (do not boil after adding cream). Taste and adjust seasoning with salt and pepper.
  7. Ladle into bowls and garnish with a spoonful of crème fraîche or a swirl of cream, chopped chives or basil, and freshly ground black pepper. Serve hot, warm, or chilled.