Hi guys. I have to tell you some stuff before we talk about this soup.

One, it never fails that if I tell you I am going to be on TV at a certain time and on a certain day, then something will go a wry and I won’t be and I will blush furiously and hotly with embarrassment. And then I will laugh out of uncomfortableness.

While “Rescue my Renovation” will indeed be premiering Wednesday night on DIY, MY six episodes will not begin airing until next week, Wednesday March 6th. Don’t worry- I will remind you. Blush, blush….

The other thing, the more important thing in my life, is that our puppy Mason is not well.

He has been having trouble with his hind legs for months, and we mistook it for clumsiness due to his age (16 months on Friday) and size (240 pounds). But Saturday morning he strangely slipped on the kitchen floor and within seconds had lost use of all of his legs. He has spent the last 4 days at an Animal Hospital where they are trying to figure out what is wrong with him, but he has not regained use of any of his limbs. After extensive testing, it seems most likely that he was born with a degenerative disease in his spine (a birth defect) and that it is most likely non-curable even with surgery and treatments. While we hold out hope for a small miracle to squeak it’s way in this week, we are also preparing for the worst. Any loving energy you have to spare would be so appreciated.

I have just been sitting in limbo all week, and trying to keep a brave face on for my little girls and take care of my family the best that I can. I made this soup last night because it seemed like the kind of thing I should do- make cozy soup. Plus I had 3 pounds of trader Joe’s organic zucchini that was looking tired and I didn’t want to waste it. I’m glad I didn’t, because this was just what I needed. Tasty, hot and comforting.

I hope it lends you a little warmth too.

To make this soup, this is what you do:

In a large heavy pot, melt the butter over medium heat. Add the onions and sweat for 5 minutes. Add the zucchini and stir to mix it in.

Add the water and put a lid on the pot, reducing the heat to low. Simmer the zucchini for 20 minutes until very soft.

Puree the soup on high in batches in a blender. Add them back to the pot.

Add the lemon juice and stir well to combine. Add the cream and stir it in with a spoon. Season to taste with kosher salt.

Garnish with fresh chives and a little lemon zest if you like.