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Cold Zucchini Soup

3 onions, chopped
2 tablespoons butter
2 lb. zucchini, chopped
3 cups vegetable or chicken stock
2 cup half and half or milk or non dairy substitute
1/4 teaspoon nutmeg
fresh or dried parsley for garnish
salt and pepper to taste

In large pot saute the onions in the butter. Add the chopped zucchini and onions. Cook for 2 to 3 minutes and then add the stock. Cook until the zucchini is tender. Remover them the heat and cool slightly. Puree the mixture in a food processor or blender. Add the nutmeg and mix to combine. Place the mixture in a large bowl and cool for at least 30 minutes.  Add half and half or milk and mix to combine. Add the salt to taste. Cover and chill thoroughly. Divide the mixture between 6 bowls. Garnish with parsley and serve.