Zucchini-Oregano Soup

Makes: 4 servings

3 tablespoons olive oil

1 medium yellow onion, finely chopped

1 3/4 pounds zucchini, sliced

3 1/2 cups vegetable or chicken stock

3 tablespoons finely chopped fresh oregano, divided

1/2 teaspoon salt

1/4 teaspoon finely ground pepper

1/2 cup half and half or milk

Zest of lemon

1/4 cup plain yogurt or sour cream, for serving

1. Heat oil in a 3-quart saucepan. Add onion and saute over low heat, stirring occasionally, until translucent, about 5 to 7 minutes. Add zucchini and continue sauteing for 2 to 3 minutes or until slightly softened.

2. Add stock and 2 tablespoons oregano and bring to a simmer. Cover and cook for 25 to 30 minutes or until tender.

3. Puree soup in a food processor or with an immersion blender right in the saucepan. You can make it as chunky or smooth as you prefer, depending upon how long you process the soup.

4. If using a food processor, return soup to saucepan. Add salt and pepper. Add half and half or milk, and whisk to combine if serving hot. Add lemon zest and taste for seasoning. Top with sour cream and garnish with remaining oregano, if desired.

Advance preparation: The soup may be kept in the refrigerator up to three days, but the oregano flavor will diminish. Add additional fresh oregano. Gently reheat soup, taste for seasoning and serve.