Zucchini Soup (Hot Or Cold) - cooking recipe

Ingredients

1 quart chicken stock (4 cups) or 1 quart chicken broth (4 cups)
3 lbs zucchini, trimmed, washed, quartered and sliced (6-7 zucchini, more zucchini if you want thicker soup)
1 shallot, minced
6 garlic cloves, pressed
1/4 cup parsley, snipped
1 tablespoon fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 cup heavy cream
1/2 cup milk
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
zucchini, sliced thin (for garnish)
parmesan cheese, grated (for garnish)

Preparation

In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
Remove from heat and transfer, in batches, to a food processor or blender; puree until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
Stir in the cream and milk, and run through the blender again.
Season to taste with salt and pepper.
Serve hot, or cover and chill for 6-8 hours.
Garnish with a slice of zucchini and a sprinkle of grated Parmesan.