Zucchini and basil soup

August 9, 2006

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Serves 4

Cambridge cookbook author Judith Barrett included this vibrant-colored and lively soup in ``Saved by Soup," a volumeof delectable low-fat bowls.To make this, simmer chunksof young zucchini and onionin chicken stock until tender, add basil leaves, and thenpuree the mixture. It turnsthe liquids a bright greencolor like grass. On hot nights, ladle the cold soup into cups and add a spoonful of plain low-fat yogurt.

6 slender zucchini, trimmed and cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
6 cups chicken stock
1/2 teaspoon salt, or to taste
1/8 teaspoon ground pepper, or to taste
1/2 bunch fresh basil, stems removed

1. In a large saucepan, combine the zucchini, onion, stock, salt, and pepper. Bring to a boil, lower the heat, and partially cover the pan. Simmer the vegetables for 20 minutes or until they are very tender.

2. Add the basil leaves to the pan and with a ladle, press them into the liquid. Let the soup sit for 10 minutes.

3. In a blender, puree the soup in batches. Taste for seasoning and add more salt and pepper, if you like. Reheat, stirring often, just until the soup is bubbling at the edges. Ladle into bowls. Adapted from ``Saved by Soup"

 FARM TO TABLE | ZUCCHINI: They are sweet in a saute or a soup