Basil Zucchini Soup Food

ZUCCHINI-BASIL SOUP

Steps:

• 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.
• 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).
• 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).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

ZUCCHINI AND BASIL SOUP

Steps:

• Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
• Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
• Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
• Stir in the basil and the garlic and simmer for another 5 minutes.
• Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
• Reheat the blended soup and stir in the lemon juice.
• Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
• NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.

BASIL AND ZUCCHINI SOUP

Steps:

• Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
• Add the water, stock, zucchini and basil.
• Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
• Process in a food processor until smooth Return to pan, add the milk
• and heat Do not boil.

ZUCCHINI BASIL SOUP

Steps:

• In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
• Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
• In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.

ZUCCHINI AND BASIL SOUP

Steps:

• Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
• Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
• Add cheese,cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
• Season with salt and pepper to taste if desired.
• Serve with a thick crusty bread.

BASIL ZUCCHINI

Steps:

• Heat the oil in a medium non-stick skillet.
• Stir fry the zucchini until it is just tender.
• Add the basil and garlic near the end of the cooking time.
• Salt and pepper to taste.