1 med. onion, quartered
1/2 lb. butter
1 1/2 lbs. zucchini
2 1/2 c. chicken stock
1/2 tsp. nutmeg
1 tsp. basil
1 tsp. salt
Freshly ground black pepper
1 c. heavy cream

With the metal blade in place, add the onion to the beaker of the food processor. Process, turning on and off rapidly, until evenly chopped, about 5 seconds.

In large saucepan, melt the butter. Add onion and saute until limp. With shredding disk in place, shred zucchini using moderate pressure on the pusher. Add zucchini and chicken stock to the onion. Simmer, covered, for 15 minutes. Re-insert metal blade and puree zucchini mixture in processor in 2 batches, adding half the nutmeg, basil, salt and a few grinds of pepper to each. Combine batches. Add cream and stir well until mixed. Serve hot or cold. Makes about 1 1/2 quarts.