Zucchini Basil Soup

By admin on September 24th, 2009

This is an adult only soup.  Parents, don’t bother serving this stuff to your kids.  First of all, it is green. And kids hate green food.  That is pretty much accepted fact.  I think I actually saw a study in the JAMA about it.  Well, maybe not, but maybe so.

Honestly, the reason you shouldn’t bother serving this to your kids is that you need to hoard it all for yourself.  The Omnivore put it this way: this is the best soup I’ve ever made.  I need to put it in the rotation.  And it doesn’t matter that it contains zucchini (the most loathsome veggie) this stuff is freaking awesome.

What’s also awesome is that it is amazingly creamy with no cream at all.  And it is quick.  And it uses garden fresh herbs and vegetables.

Wait.  There’s one bad thing about this recipe.  It only makes enough for two servings.  So double it.  That is all.

I thought about adding bacon to the Omnivore’s bowl.  But then I got lazy.  And I’d made soft pretzels as a side dish, anyway, so I was golden in his eyes.  You could add bacon, though, if you wish.  Or sausage.  Oh, hell, I don’t know.  I don’t even remember what chicken tastes like anymore.

Green Soup (serves 2, adapted from epicurious)
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
4 garlic cloves, chopped
1/8 cup olive oil
4 cups broth, divided
1/3 cup packed basil leaves
salt and pepper
sour cream, for garnish

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.

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 broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in blender.

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top and garnish with sour cream.