Creamy Zucchini Soup With Basil |
|
 |
Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
A light, delicate soup that is perfect for a simple supper. Just add bread and a salad. Ingredients:
1 tablespoon olive oil |
1 large yellow onion, chopped |
2 pounds zucchini, sliced 1/4 in. thick |
4 cups reduced-sodium or homemade chicken broth or vegetable broth |
1 cup loosely packed basil leaves, washed and stemmed, plus more for |
garnish |
2 tablespoons crème fraîche or sour cream, plus more for garnish |
1/4 teaspoon chili powder, plus more for garnish |
kosher salt |
Directions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add zucchini and cook another 2 minutes; then add chicken or vegetable broth and 1 cup basil leaves.
4. Reduce heat to a simmer and cook 20 minutes.
5. Purée the soup in batches in a blender.
6. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through.
7. Add 2 tablespoon. crème fraîche and 1/4 teaspoon. chili powder. Season with salt to taste.
8. Divide soup among bowls and garnish each with some crème fraîche, a sprinkle of chili powder, and a few basil leaves.
|
|