4 tbsp. butter
1 med. onion, chopped
1 1/2 lbs. zucchini, grated
2 1/2 c. chicken stock
1/2 tsp. nutmeg
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 c. cream

Saute onion in butter until crisp-tender in Dutch oven. Add grated zucchini and chicken stock; cook for 20 minutes. Puree zucchini mixture in 2 batches. Add half of the spices to each batch. Combine batches; add cream. Garnish with a zucchini swirl. Serve hot or cold. Makes approximately 1 1/2 quarts.