1 med. onion, chopped
1/2 c. butter
1 1/2 lbs. zucchini, shredded
2 1/2 c. chicken stock
1/2 tsp. nutmeg
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 c. cream or half and half

Saute onion in butter in saucepan. Add shredded zucchini and chicken stock. Cover and simmer for 15 minutes. Puree zucchini mixture in two batches. Add half of the spices to each batch. Combine batches, add cream or half and half. Garnish with zucchini swirl. Serve hot or cold. Makes 1 1/2 quarts.