Creamy Zucchini Soup with Thyme
Peel onion and cut into small cubes. Rinse, dry and roughly chop zucchini. Peel potatoes, rinse and dice. Heat oil in a large saucepan and saute onion and potatoes. Add broth and simmer for about 15 minutes on low heat. Rinse thyme, shake dry and pluck off leaves; set aside flowers and few leaves for garnishing. Add zucchini and thyme to the soup and simmer for 5-10 minutes or until vegetables are soft. Add cream (up to 2 tablespoons) and puree soup with an immersion blender. Add more broth, depending on desired consistency, and simmer for a few more minutes.
Season with salt and pepper. Pour into small bowls and top with remaining cream. Garnish with thyme leaves and blossoms. Serve.