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1
Trim the zucchini and shred on a medium holed shredder to make 6-7 cups.
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2
In a colander set over a bowl, layer half of the zucchini.
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3
Sprinkle with salt then top with the remaining zucchini and again sprinkle with salt.
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4
Set aside for 25-30 minutes to drain off the bitter liquid.
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5
Pick up the drained zucchini by small handfuls and squeeze out the released juice.
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6
Return the zucchini to the colander and rinse under cold water to wash out the salt.
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7
Again, squeeze out the moisture by handfuls, then set aside.
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8
In a large saucepan over medium low heat, melt the butter.
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9
Add the onion and saute, stirring until translucent, 3-4 minutes.
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10
Add the chicken broth, cover and simmer until the onion is tender, 15-20 minutes.
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11
Transfer the onion and liquid to a food processor fitted with the metal blade or to a blender; puree until smooth.
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12
Return the onion puree to the pan and add the zucchini, a pinch of nutmeg and 1 teaspoon of the mint and carrots if desired.
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13
Bring to a simmer, cover and simmer for 6-8 minutes.
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14
Add the milk and season with salt, if needed, pepper and lemon juice.
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15
Heat until very hot but do not allow to boil.
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16
Taste and adjust the seasonings.
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17
Add shrimp if desired the last 4-5 minutes of cooking.
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18
Ladle into warmed individual bowls.
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19
Sprinkle with the remaining mint and garnish with the slice of lemon.
