Zucchini Basil Soup

Chef Carol Kay's Note:

this recipe was found at the chesse facory in wisconscin. It is a vegetarian restuarant and although I am not when I visit I love to go. I tweeked this recipe for my taste at home (chicken stock,, not vegetarion :) ) and they called for dried basil, but I say this recipe really needs the fresh basil. this is good stuff. Feel free to add more basil if you like. This is lovely with a dollop of sour cream and a few toasted pumpkin seeds on top when serving

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 2.5 quarts

• 5 tablespoons butter
• 1 large onion , peeled and sliced
• ¼ cup fresh basil
• 3 cups chicken broth
• 4 cups water
• 1 large potato , peeled and chopped (3/4 pound)
• 1 teaspoon salt
• 6 large zucchini , chopped (2 1/2 pounds)
• salt and pepper

Directions:

1. Heat butter in a 5 quart soup pot.
2. Add onion and saute till translucent.
3. Add broth and 2 cups of water, potato and salt: bring to boil.
4. reduce heat and simmer until potaotes are tender .
5. Add zucchini and cook 5minutes.
6. Remove from heat. (the bright green color is key to this soup , so do not overcook the zucchini.).
7. add the fresh basil.
8. allow soup to cool slightly; puree in blender till smooth.
9. Return soup to the pot and add enough of the remaining water to get desired consistency.
10. Reheat gently over medium heat, adjust seasoning with salt and pepper if desired.

Reviews

[Chef #570804 Halifax Liz]

Made this soup last winter and loved it. Fresh basil is a must. I did take the liberty to add 2 cloves of garlic and some hot pepper flakes, but these changes were to suit our tastes. Very easy and fresh tasting plus healthy. Topped with some natural Greek yoghurt. Thanks for submitting.