Chop a quarter of an onion and sauté until soft, cube 2 baby zucchini and about the same amount by volume of potato. Add to the pot with onion and cover with chicken stock. Simmer until veggies are fork tender. Season with salt & pepper and those any herbs or extras you have on hand (I used lemon balm and a clove of roasted garlic), purée in a slender until smooth. Serve chilled and top with a soft boiled egg.