1/2 small onion, cubed
2 cloves garlic, smashed
3 T Sparrow Lane Extra Virgin Olive Oil
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth or vegetable broth
2 T Sparrow Lane Champagne Vinegar
2 tsp reduced fat sour cream
sea salt and pepper, to taste
fresh grated parmesan or asiago cheese if desired for topping
1. Coat bottom of pot with olive oil on medium heat, add garlic and onions. Stir them until translucent or they soften. Careful not to let them brown. Add Chardonnay vinegar, zucchini and broth and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
2. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
3. Finish off with grated cheese, ground pepper and salt to taste. A drizzle of your favorite olive oil gives a nice kick.