Zuccini - Basil Soup

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Zucchini - Basil Soup

This smooth puréed soup manages the near—impossible feat of being

velvety and creamy without any cream. Ribbons of zucchini add a final

soupçon of elegance.

From: http://www.epicurious.com/recipes/food/views/ZUCCHINI-BASIL-

SOUP-242831?mbid=rss_epinr

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

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***Preparationnne 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 water and simmer, partially

covered, until tender, about 15 minutes (I simmered mine for about

30). Purée soup with basil in 2 batches in a blender (use caution

when blending hot liquids). (I used my immersion bledner.)

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).

Season soup with salt and pepper. Serve in shallow bowls with

julienned zucchini mounded on top.

***I did not julienne the skins, I just peeled the zucchini and threw

them away. I love recipes that fit into the diet without any

adjusting. My daughter loved the soup too and she doesn't even like

zucchini. It is very rich and creamy.

Hope y'all enjoy.

Misty Kimble - 31yo

Louisiana

CD - 2/07 - no meds

SCD - 7 months