This soup is a great way to use up late summer zucchini and basil.
4 T butter
1/4 c olive oil
5 lbs zucchini, sliced
1 lb yukon gold potatoes sliced
2 med-large onions, chopped
1/4 c fresh basil
2 Knorr (brand) vegetable cubes
1 c heavy cream
Boiling water to cover
Melt butter and oil together, and saute onions until soft.
Add veggies and basil, then cover pot with waxed paper and put the lid on (this is called sweating the vegetables and enhances the flavor). Allow to cook on low for about 5 minutes.
Add boiling water to cover, stir and cook until soft.
Add cream, puree in blender, food processor, or with submersion blender).
Salt to taste.
Serve cold or at room temperature. Makes 1 gallon or 16 cups