zucchini basil soup
So much zucchini. What to do what to do. Well, I've been getting crafty with it and have thankfully not been sick of it like I was after about week 1 of grilling it- all the time. I saw this recipe and yes, I have zucchini, I have basil, I will make this. Well, I did and it was a hit. Some friends were over for the creation and consumption, and Annemarie commented that it tasted like something you would pay a lot of money for at an expensive restaurant but really, it was easy and delicious. It gave me another reason to bring out my immersion blender which is pure joy. If you don't have one and enjoy making soups, you should invest. Mine has a handy chopper at the end and powerful whisk as well which is great for making homemade whip cream. I should be a salesperson for them.
Anyways- go get your zucchini from your backyard, the market, or your grocery store and make this. So simple, and oh so good.
Zucchini Basil Soup
serves 3-4, from Gourmet, July 2008
- 2 pounds zucchini, trimmed and cut crosswise into thirds
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 4 cups water, divided
- 1/3 cup packed basil leaves
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil using immersion blender.