Zucchini Soup or Double D adventure

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.

zucchini basil soup

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.