Vellutata di Zucchini

Cream of Zucchini Soup. You may use Gorgonzola instead of Dolcelatte.

Ingredients:
2 Tbs. olive oil
1 Tbs. butter
1 medium onion, chopped
2 lbs zucchini, sliced
1 tsp dried oregano
2 1/2 cups vegetable or chicken stock
4 oz Dolcelatte cheese, rind removed, diced
1 1/4 cups cups cream
salt and freshly ground pepper
fresh oregano and extra Dolcelatte to garnish

~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently, stirring frequently, until soft but not brown (about 5 minutes).
Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.
Pour in the stock and bring to a boil, stirring. Lower the heat, partially cover pan and simmer gently, for about 30 minutes. Stir in the diced Dolcelatte until melted.
Process the soup in a blender or food processor until very smooth.
Add two thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock is the soup too thick. Taste for seasoning, then pour into bowls (preferably pre-heated). Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.