Wednesday, May 19, 2010

creamy zucchini soup with basil

Are there any foods you hated growing up, only to rediscover them as an adult, wondering what were you thinking???
Mine was soup. I often argued, that according to my "scientific expertise", overcooked vegetables swimming in a pool of hot liquid didn't have any nutritional value( how did I ever come up with that???). Luckily for me, my mother being a wise woman, just wouldn't accept it. Soup had to be consumed if I wanted to get to  delicious main course... and I won't even mention beautiful dessert that usually followed. Uhh, tough life I guess...
Well....these days I have a stack of soup recipes so thick, I could make my own cookbook out of it.....and I have to admit, somehow.... it slowly turned into my favorite comfort food.

creamy zucchini soup with basil
* 1 pound zucchini, chopped
* 1 small onion, chopped
* 1 large garlic clove, smashed and halved
* 1/3 c basil, chopped
* 2Tbsp olive oil
* 1/2 c dry white wine
* vegetable broth
* salt, freshly ground black pepper to taste, bay leaf
 In a heavy saucepan over medium-low heat saute the onion with olive oil until translucent, about 8 minutes. Add chopped zucchini, garlic, salt, pepper, bay leaf, cook for another 5 min, stirring occasionally. Add wine, cover the pot and cook for 5 minutes. Next add enough broth to barely cover the vegetables, about two cups, simmer partially covered until tender.  Purée soup  in 3 batches in a blender adding some of the chopped basil each time, add salt and black pepper to taste. Serve warm, garnished with grated lemon zest(optional).For more inspiration on how to cook zucchini, check out this lovely gratin recipe at Dash and Bella.


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