Zucchini Bisque Makes about 1 1/2 quarts 1 medium onion, chopped 1/2 cup butter 1 1/2 pounds zucchini, grated 2 1/2 cups chicken stock 1/2 teaspoon nutmeg 1 teaspoon basil, chopped 1 teaspoon salt pepper 1 cup heavy cream 1. In large saucepan, melt butter and saute the onion until limp. 2. Add zucchini and chicken stock and simmer, covered for 15 minutes. DO NOT boil or cook longer as the zucchini can get bitter! 3. Puree soup in a food processor in two separate batches, adding half of the nutmeg, basil, salt & pepper to each batch then combine batches. 4. Can be made ahead until this point. When ready to serve, reheat gently and then add cream. Can be served hot or cold.