Zucchini Basil Soup Recipe
Ingredients
| Extra virgin olive oil | 1 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Onion | 1 Large, sliced | |
| Water | 5 Cup (16 tbs) | |
| Potato | 1 Large, chopped | |
| 2 vegetarian vegetable bouillon cubes, crumbled | ||
| Zucchini | 6 Medium, chopped | |
| Basil | 5 Tablespoon, chopped | |
| Ground pepper | 1 To taste | |
Directions
1. Heat a large saucepan over medium-high heat. Swirl in the oil and the butter, then add the onion. Cook until softened, 5 to 8 minutes. Add the water, potato, and bouillon cubes; bring to a boil. Reduce the heat and simmer until the potato is tender, about 8 minutes.
2. Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup's bright color). Remove from the heat and let cool slightly.
3. Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once.
2. Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup's bright color). Remove from the heat and let cool slightly.
3. Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once.
Chef
