From Planet Green recipes...
Zucchini Basil Soup
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
1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
2. 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 in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.
3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
7:46 AM
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Labels:
Vegetarian
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3 comments:
This sure sounds yummy!
I thought so, too...
It's very different than most zucchini recipes I read - and this time of year a lot of people have LOTS of zucchini! lol...
My squash plants weren't planted until too late. And in not enough sun. Oh well, there's always next year!
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