Cream of Zucchini Soup 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, roughly chopped 2 pounds zucchini, trimmed and sliced 1 teaspoon dried oregano About 2 1/2 cups vegetable stock 4 ounces dolcelatte cheese, rind removed, diced 1 1/4 cups light cream Salt and freshly ground black pepper Fresh oregano, extra dolcelatte and cream, to garnish Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown. Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently. Pour in the stock and bring to a boil, stirring. Lower the heat, half-cover the pan and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced dolcelatte until melted. Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan. Add two-thirds of the cream and stir over low heat until hot but not boiling. Add more stock or water if the soup is too thick. Season with salt and pepper. Pour into heated bowls. Swirl in the remaining cream. Serve, garnished with oregano, extra cheese, cream and pepper. Serves 4 to 6. COOK'S TIP: To save time, trim off and discard the ends of the zucchini, cut them into thirds, then chop in a food processor fitted with a metal blade.