2 tablespoons butter
1 tablespoon vegetable oil
1 large onion chopped
2 cloves garlic sliced
2 teaspoons fresh rosemary minced
6 cups chicken stock
1 russet potatoes peeled and sliced
3 medium zucchini thinly sliced
1 medium zucchini cubed, 1/2 inch
croutons
green onion

Melt Butter with oil in heavy large saucepan over medium high heat. Add
onion; saute until translucent, about 5 minutes. Mix in garlic and
rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10
minutes. Add sliced zucchini; simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper. Cook cubed zucchini in saucepan of boiling water for 30 seconds. Drain. Re-warm soup over medium heat. Ladle into bowls. Top with zucchini, croutons and green onions.