You might think I am having a bumper crop of zucchini this year with still another soup with the green veggie. Not so. I am garden free but I do have a nice farmer's market close that I stock up on fresh produce bi-weekly. Last week we went to a Vietnamese restaurant in St. George (in Washington behind Roadhouse Steaks). I had the chicken soup and it had such a wonderful basil broth it made me think about making my zucchini soup again with a basil flare. I love this soup! I could have eaten the entire pot on Saturday when I made it. Zucchini is not very exciting but it lends itself to interesting additions.
In a dutch oven size pan put:
1 T. olive oil
1/2 medium onion chopped or 2 T dried flakes
3-4 cloves of garlic grated
Stir fry until it begins to brown. Add 6 cups of water and:
3-4 cloves of garlic grated
Stir fry until it begins to brown. Add 6 cups of water and:
1 ½ lbs. of sliced zucchini (about 3 medium)
½ stalk of celery grated
1 medium carrot grated
1 peeled cubed medium potato
½ Cup of loosely packed fresh basil or
1 T. dry basil (taste as you are cooking it might need more. I used the fresh)
2 tsp. Salt to start
¼ - ½ tsp. Fresh grated pepper to taste
Simmer for 20 minutes. Add 2 large peeled chopped fresh tomatoes.
½ stalk of celery grated
1 medium carrot grated
1 peeled cubed medium potato
½ Cup of loosely packed fresh basil or
1 T. dry basil (taste as you are cooking it might need more. I used the fresh)
2 tsp. Salt to start
¼ - ½ tsp. Fresh grated pepper to taste
Simmer for 20 minutes. Add 2 large peeled chopped fresh tomatoes.
Blend with a hand blender or in batches in a regular blender.
Add ¼ C. whipping cream
Serve with crusty French Bread. Pass Parmesan cheese.
Add ¼ C. whipping cream
Serve with crusty French Bread. Pass Parmesan cheese.
4-6 servings