Summer Squash Soup with Basil (Curtis Aikens2) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped |
1 large onion, chopped |
6 cups summer vegetable stock |
1/2 cup julienned basil |
1 1/2 tablespoons butter, softened |
1 1/2 tablespoons flour |
salt and freshly ground pepper to taste |
juice of 1 lemon |
sour cream or plain yogurt as an accompaniment |
Directions:
1. Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
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