A favorite of CSA member Levina Geritsen

2 tablespoons of ghee (clarified butter available at the Co-op)*
1 medium onion, chopped
2 cloves garlic, minced
6 small zucchini, sliced
Salt and white pepper
1 medium potato, sliced
4 cups organic chicken stock or more of soup is too thick
1 bay leaf
Good sprinkling of Italian seasoning
3 tablespoons yogurt

Sauté onion and garlic in ghee until soft, about five minutes.  Add zucchini, potato, salt, pepper and bay leaf, and half a teaspoon of Italian seasoning.  Let simmer for twenty minutes or until everything is soft.  Puree in blender after taking bay leaf out.  At the last minute add 3 tablespoons yogurt.

*You could also use olive oil, but Levina finds the taste of ghee milder.