CREAM 0F ZUCCHINI

• ½ cup butter

• 1 bay leaf

• 1 large onion, minced

• 2 large potatoes, peeled and diced 1 teaspoon tarragon

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons thyme

• Pinch of oregano

• 3 garlic cloves, minced

• 1/2 teaspoon dries mustard

• 3 cups vegetable broth

• 2 pounds zucchini, cubed

• 3 cups milk

In a 2-quart saucepan sauté bay leaf, onion, and potatoes in butter until vegetables are semi-soft. Add seasonings and simmer for 10 minutes. Add zucchini and vegetable broth. Cook over medium heat until zucchini is tender. Puree in food processor or blender in batches until smooth. Add milk. This soup is best if allowed to rest overnight before reheating to serve. Serves 8.