Do not allow the simplicity of this recipe to fool you. This soup is elegant, rich, and buttery. It is also a quick fix with the frozen shredded zucchini I have in the freezer from the previous year's harvest. This one is adapted from the Cabbagetown Cafe cookbook.
In a soup pot, sauté onion and garlic in butter. Add the herbs, Himalayan salt and zucchini and sauté until tender.
Stir in the milk and then cream. Heat to desired temperature, taste and add Himalayan salt if needed, serve.