Zuppa di Zucchine

Zuppa di Zucchine

serves 6

5 medium zucchini, trimmed
4 tablespoons extra virgin olive oil
4 cloves garlic, chopped
4 cups chicken stock
1 bunch basil, leaves only
1 cup heavy cream, optional
1/2 heaping cup freshly grated parmesan, optional
a squeeze of lemon

 

Cut zucchini lengthwise into quarters, then into 1-in pieces. Heat oil in a heavy saucepan and cook the garlic and zucchini until zucchini are nicely browned and soft, about 25 minutes. Add salt & pepper to taste, and water or stock and simmer for another few minutes to allow the flavors to infuse the liquid. Ladle some or all of the zucchini mixture, depending on how rustic you would like it, into blender and puree. Add the basil and blend well, adding liquid as needed to make the soup a nice consistency. Return blended soup to the pan. Add lemon. If you would like a richer soup, add the cream and/or parmesan, then taste and adjust the seasonings until you love it! My sister and baby Leo heartily approve!

Zuppa di Zucchine

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