Fresh Basil and Zucchini Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 lbs zucchini, sliced 1/4-inch thick |
4 cups chicken broth |
1 cup basil, loosely packed, washed & stemmed |
1/2 cup greek yogurt or 1/2 cup sour cream or 1/2 cup creme fraiche, divided |
1/4-1/2 teaspoon chili powder |
chili powder, for garnish |
Directions:
1. Heat olive oil in large saucepan over medium heat.
2. Add onion & cook until translucent, about 5 minute.
3. Add zucchini & cook another 2 minute.
4. Add chicken broth & basil.
5. Reduce heat to a simmer & cook for 20 minute.
6. Puree soup with an immersion blender, or in a blender, in batches.
7. Add 2 T yogurt/or other, & chili powder.
8. Season with salt to taste.
9. Reheat gently.
10. Divide soup among bowls.
11. Garnish each with a dollop of yogurt/or other, & a sprinkle of chili powder.
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