Are zucchini and basil starting to make their way out of the garden and into your kitchen? Think soup.
This silky-smooth recipe is light and delicate in taste, and takes less than a half-hour to prepare. It’s just as good cold as it is warm. It also freezes well, so why not make a double-batch to enjoy when zucchini and basil no longer are in season.
Serve with crusty bread for dipping.
4 tablespoons extra-virgin olive oil, plus extra to drizzle
1 small onion, roughly chopped
1 pound zucchini, thickly sliced
7 ounces potatoes, peeled and cut into chunks
3 cups vegetable stock
Freshly ground black pepper
Handful of fresh basil leaves
1 ounce grated Parmesan (about 2 tablespoons)
Heat the olive oil in a medium saucepan. Add onion and zucchini and cook on a medium heat for about 5 minutes. Add potatoes, stock and some black pepper. Increase heat and bring to a boil. Reduce heat and simmer gently for 20 minutes.
Remove from heat and stir in basil, then blend with an immersion blender until smooth. Stir in the parmesan. Heat through if necessary, and serve drizzled with olive oil.
-- “Family Italian: Simple, Delicious Favorites Made to Share” by Gennaro Contaldo (Sterling Epicure, $24.95)
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