Recipe by Chef Regina V. Smith
This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones.
Top Review by waynejohn1234
I also have this r ecipe from Gourmet and it is very, very good. A little bland for some and have added some hot pepper flakes. I refer to it as a tummy friendly soup and the rice gives it just enough body. Fresh basil makes the difference, but have used dried on occasion. Thanks for submitting.
- 2 cups sweet onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1⁄2 teaspoon thyme
- 2 tablespoons unsalted butter
- 2 quarts chicken broth
- 14 small zucchini, scrubbed well and chopped (about 8 cups)
- 3 tablespoons white rice
- 1⁄3 cup cream cheese
Directions See How It's Made
- 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.