Creamy Zucchini & Basil Zuppa |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The fresh cilantro and basil lend their herbal flavor to this excellent Italian soup. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 lb green onion, chopped |
3 cloves garlic, crushed |
3 cups diced zucchini, about 1/2 inch cubes,use young zucchini (do no peel) |
1 cup chicken broth, divided |
1 tablespoon chicken soup base |
16 fluid ounces canned plum tomatoes, including liquid |
1 medium potato, peeled and diced,1/2 inch cubes |
1/4 cup chopped fresh cilantro |
1 cup fresh basil, lightly packed |
1/2 cup buttermilk |
1/2 cup whole milk, homogenized |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon hungarian paprika |
Directions:
1. In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes.
2. Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally.
3. Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender.
4. Add cilantro and basil and cook for 1 minute.
5. Puree' soup in a food processor or blender in batches and return to cooking pot.
6. Stir in buttermilk, whole milk, salt and pepper and bring to boil.
7. Reduce heat and cook for 2 minutes, stirring frequently.
8. Adjust seasonings to taste.
9. Serve sprinkled with paprika.
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