This is a great way to use up extra zucchini, that combines the freshness of the vegetable and herbs like dill and parsley.  The soup turns a lovely bright cream when the herbs are stirred in at the end. Adapted from The Mercury News.

Ingredients

• 2 T olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 5 zucchini (1.5 pounds or more), ends trimmed and cut into round chunks
• 4 c vegetable stock
• 1/2 c sour cream
• 1 t salt
• pepper to taste
• 1/2 c (or more) loosely packed dill and parsley
• 1 T olive oil
• 1 t lemon juice

Instructions

1. Heat 2 T olive oil in a large soup pan over medium heat, then add onion and cook for 6-8 minutes, until translucent.
2. Add garlic and cook for 30 seconds, until fragrant.
3. Add zucchini, salt, and pepper – saute for several minutes, until zucchini softens slightly.
4. Add stock (it should just cover the zucchini) and simmer until zucchini is completely tender when pierced with a knife.  Turn off heat and let cool.
5. While soup is cooling, combine herbs, 1 T olive oil (you can use more if you need), and lemon in a food processor – chop into a pesto-like consistency.
6. Once soup has cooled a bit, blend until smooth with a hand blender.
7. Before serving, stir in sour cream and herb mixture, and adjust seasoning to taste.