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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This smooth puréed soup manages the nearimpossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance. Ingredients:
2 pounds zucchini, trimmed and cut crosswise into thirds |
3/4 cup chopped onion |
2 garlic cloves, chopped |
1/4 cup olive oil |
4 cups water, divided |
1/3 cup packed basil leaves |
Directions:
1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
2. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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