Sweat onions and celery in oil and a pinch of salt for five minutes. Add zucchini and two more pinches of salt. Sweat vegetables on low heat for 15-20 minutes or until they are completely soft (do not allow vegetables to brown).
Add stock and bring to boil. The liquid should just barely cover vegetables. Reduce heat and simmer for five minutes. Strain and reserve the liquid.
Add the vegetables to a blender (hand blenders also works great). Puree and slowly add reserved liquid and half of the tarragon until you have something close to the consistency of heavy cream.
Salt to taste. Reheat, and serve with a garnish of the remaining tarragon. Serve with a nice piece of bread and enjoy.
Submitted by: Simon Harris, www.zuppasoups.com

1 small onion diced
1 rib of celery diced
1 tablespoon vegetable oil
4 medium size zucchini diced
1 tablespoon finely chopped fresh tarragon
4 cup water or vegetable stock