Ingredients:
1 tbsp olive oil
1 large yellow onion, diced
2 ½ lbs zucchini, seeded and rough chopped
4 cups chicken broth
Fresh tarragon, basil, or other herbs, to taste
2 tbsp sour cream or creme fresh
¼ tsp chili powder
Salt to taste
Directions:
1. Heat olive oil in large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add zucchini and cook another 2-3 minutes, then add chicken broth.
3. Reduce heat to simmer and cook 20 minutes.
4. Add fresh herbs and puree soup with an immersion blender. Add sour cream, chili powder, and salt to taste.
5. Divide soup among bowls and garnish with sour cream, a sprinkle of chili powder, and additional herbs.