4 zucchini, sliced
Salt to taste
2 onions, finely chopped
1 clove garlic, crushed
3 tbsp. butter, melted
3 1/2 c. chicken stock
1/2 tbsp. each finely chopped fresh parsley, chives, oregano & basil
1 tsp. lemon juice
1/3 c. heavy cream
Freshly ground pepper to taste
1 c. sour cream

Sprinkle zucchini with salt; let stand for 30 minutes. Place onions and garlic in butter in skillet; cover with waxed paper. Saute over low heat for 5 minutes. Rinse zucchini; pat dry. Add to skillet, reserving several slices for garnish. Cook over low heat for 5 minutes. Add chicken stock. Simmer for 15 minutes; remove from heat. Strain vegetables, reserving liquid. Puree vegetables, adding reserved liquid as necessary. Add herbs, lemon juice and cream; blend well. Season with salt and pepper. Chill until serving time. Garnish with sour cream and reserved zucchini slices. Soup may also be served hot.