1/2 cup grated cheese (like Grana Padano or Parmigiano Reggiano)
Cook the onion in the olive oil and butter in a large stock pot with a little salt and pepper for several minutes until the onion is soft. Cook over medium low heat, slowly, so the onion doesn’t burn. Grate one of the garlic cloves over the onions and cook for just a minute or so, until garlic is a little soft.
Add the sliced zucchini into the pot and cook, covered, for about 10 minutes. Add the chicken broth, wine and 2 tablespoons of the chopped chives and cover again and cook for another 10 minutes. Taste and adjust the seasoning, adding more salt if needed (especially if you used low-sodium chicken broth).
Take an immersion blender and puree the soup. (If you don’t have one, pour the soup into a blender and puree).
Meanwhile, preheat your broiler. Place the bread slices on a baking sheet and broil just until toasted and golden. Take the second garlic clove and rub over the warm bread.
Serve the soup with the grated cheese, fresh chives and a garlic toast on top.
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