Recipes

Zucchini-Basil Soup

1 Mins read
Scroll to recipe
Share
Zucchini-Basil Soup

Zucchini-Basil Soup

amanda

Equipment

  • - Food Processor with Slicing/Shredding Discs: Perfect for preparing vegetables like zucchini in larger batches.

  • - Blender: Essential appliance for pureeing cooked soup and making smooth textures in recipes such as zucchini basil soup.

  • - Chef's Knife: A sharp kitchen knife, ideal for precise chopping of vegetables like onions, garlic, and herbs required in the zucchini basil soup recipe.

  • - Stainless Steel Pot with Lid (6-quart): Ideal for cooking soups over a stovetop; provides even heat distribution and easy stirring or mixing, perfect for preparing hearty zucchini basil soup.

  • - Hand Blender: Portable tool for pureeing the soup directly in the pot without transferring to another container.

  • - Cutting Board: Used alongside a chef's knife, to safely chop vegetables like zucchinas and other ingredients of the soup.

  • - Garlic Press: A handy tool for easily extracting garlic juice without peeling, perfect for adding fresh flavor to your zucchini basil soup recipe.

  • - Measuring Cups & Spoons Set: Essential tools for accurate measurements of ingredients such as vegetables, spices and liquids in the zucchini basil soup preparation process.

  • - Herb Garden Kit (Basil): A convenient way to have fresh basil at hand when making zucchini basil soup; ensures aromatic flavor without compromising on quality.

  • - Blunt Chef's Knife & Honing Steel Set: Essential for maintaining the sharpness of your knives, which is crucial for efficient vegetable preparation in any kitchen recipe, including zucchini basil soup.

  • - Immersion Blender (Hand Blender): Versatile tool that can be used directly in pots or bowls; great for pureeing the zucchini basil soup without transferring to another container.

Ingredients

  • 2 pounds zucchini, trimmed and cut crosswise into thirds

  • 3/4 cup chopped onion

  • 2 garlic cloves, chopped

  • 1/4 cup olive oil

  • 4 cups water, divided

  • 1/3 cup packed basil leaves

  • Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Instructions

1

Instruction 1

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.
2

Instruction 2

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).
3

Instruction 3

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).
4

Instruction 4

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *