Zucchini Basil Soup

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.

• Ready In: 1 hr
• Yields: 4 quarts

Ingredients

• 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

1. 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.
2. 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.
3. 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.