here's a follow up on my Argenta Farmer's Market zucchini. i used the 14" zucchini for the soup pictured. i don't advise using a large zuc. i have made the soup twice, once with small zucs & this one with the overgrown zuc. the small zuc version had a much better texture, smoother & creamier. using a large zucchini made the soup fibrous. this soup recipe has very few ingredients and it is quick, easy and tasty. trust me, i wasn't jazzed about the idea of zucchini soup, but i was pleasantly surprised with the flavor boom of the basil (or pesto) and the thick creamy consistency. all that said, my recipe follows.this puréed soup only has 5 ingredients (no, i don't count h2o or salt & pepper). it is creamy without the cream!
prep time: 10 minutes
cook time: 30 minutes
equipment: stick blender or blender
2 lbs zucchini, small, trimmed & diced
4-6 small leeks, trimmed, washed & sliced (or 2-3 regular size)
2 garlic cloves, smashed
3T olive oil
1 bunch basil leaves, stems removed & torn
3C water
2t salt
Add olive oil to dutch oven, add leeks & 1 teaspoon of salt, sauté on medium to medium high heat for 5 minutes, stirring often. add garlic and stir, add diced zucchini and 1 teaspoon of salt, stir & place lid on for 5 minutes. after 5 minutes, stir and cook for an additional 5 minutes with the lid. check zucchini, it should look like it is cooking through, add 3 cups of water, partially cover with lid and cook for 20 minutes. remove from heat. taste and add salt & pepper (i use white pepper). add basil. Use stick blender and blend until smooth or if using a blender, blend in small batches, make sure to remove center piece of blender lid & cover lid with a kitchen towel and blend on low speed and work up to high speed.
NOTE: you can substitute pesto for the garlic & basil!
add 1/4 cup of pesto & omit the garlic & basil.
add pesto just before soup is puréed.
1 comment:
I will have to try this one - No double D's!
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