ZUCCHINI SOUP WITH PARMESAN CROUTONS

3 tbsps. butter
1 tbsp. olive oil
3 yellow onions, cut in half and sliced
2 cloves garlic, minced
3 lbs. zucchini, remove ends and slice
1 c. white wine
salt and pepper to taste
3 cs. chicken or veggie stock, or water
1/2 c. heavy whipping cream
1/4 tsp. nutmeg, finely grated
Parmesan & oregano croutons:
1 1/2 cs. day old french bread, cut into small cubes
1/4 c. olive oil
2 tbsps. fresh oregano, finely chopped
1/4 c. grated Parmesan cheese
salt to taste

In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.
De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.

In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.

To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.

Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.

Makes 8 servings.

Source: Cooks.com