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Receta Zucchini-Basil Soup
by Jessica Ryan

Zucchini-Basil Soup
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 lb zucchini, trimmed and cut crossewise into thirds
  • 3/4 cup chopped onion
  • 2 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 cups water
  • 1/3 cup packed basil leaves

Direcciones

  1. Peel the zucchini and slice the skin; toss with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  2. Cook onion and garlic in oil in a 3- to 4- quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
  3. Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes.
  4. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
  5. Puree soup with basil in 2 batches in a blender.
  6. Bring remaining cup of water to a boil in a small saucepan and put in zucchini for only 1 minutes. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
  7. Season soup with alt and pepper. Serve in with zucchini skin strips on top.