Zucchini Soup

6 small zucchini, trimmed and shredded
Salt
1 T. olive oil
2 T. salted butter
2 medium onions, finely minced
1 garlic clove, minced
5 c. vegetable stock or broth
2 T. chopped fresh herbs of your choice (oregano, basil, parsley, chives)
2 T. fresh lemon juice
Freshly ground black pepper

Place the shredded zucchini in a colander over a bowl, sprinkle with salt, and allow to drain for about 30 minutes.

Heat the oil and butter together in a Dutch oven over medium heat until the butter melts. Add the onions and garlic and cook, stirring a few times, until the onions are golden, about 10 minutes.

Dry the zucchini on paper towels and add to the onion mixture. Cook over low heat for about 5 minutes. Add the stock and simmer for 15 minutes.

Using an immersion blender, puree the soup in the pot. Let the soup cool a little. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Reheat and serve.

Serves 4-6.

Adapted from Lodge Cast Iron Nation cookbook, p. 40.