Zucchini Basil Soup Recipe
Ingredients
| Zucchini | 3 Cup (16 tbs), sliced | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, sliced | |
| Italian parsley | 1/4 Cup (16 tbs), chopped | |
| Dried basil | 1 Teaspoon | |
| 1 cup milk or chicken stock | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
Directions
1. Boil or steam the zucchini. Heat the oil in a small pan and cook the onion, parsley, and basil together until the onions are soft.
2. Combine the zucchini, onion mixture, milk, salt, and pepper in a blender, and puree until very smooth. Serve hot or cold with sour cream or yogurt on top.
2. Combine the zucchini, onion mixture, milk, salt, and pepper in a blender, and puree until very smooth. Serve hot or cold with sour cream or yogurt on top.
Chef
