Zucchini Soup with Basil
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
-
Croutons
- 2 tablespoons unsalted butter
- 1⁄3 cup basil leaves, finely chopped
- 2 slices country bread, in 1/2 dice salt and pepper soup: 3 tbls unsalted butter 3 tbls extra-virgin olive oil 3 celery ribs
- 3 cups chicken stock
- salt and pepper
- 8 small basil leaves
directions
- Croutons: In a large skillet, melt the butter over medium-high heat.
- Stir in the chopped basil, then add the bread cubes and toss to coat.
- Season the cubes with salt and pepper.
- Cook, stirring for 3 minutes or until the bread cubes start to get lightly toasted and crispy, transfer to a plate.
- Soup: In a large heavy saucepan, melt the butter in the olive oil.
- Add the celery, onion, bay leaf and thyme and cook over low heat stirring occasionally until the onion is soft, about 20 minutes.
- Increase the heat to medium.
- Stir in the zucchini and stock, season with salt and pepper and simmer until the zucchini is soft, about 10 minutes.
- Discard the bayleaf.
- Puree the soup in batches in the blender until smooth.
- Return the soup to the saucepan and heat until warmed through.
- Season with salt and pepper.
- Ladle soup into bowls, top with croutons and basil leaves and serve.
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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.