Zucchini & Basil Soup
- 4 medium Zucchini, cut in 1/2 in. chunks
- 1 medium White Onion, diced
- 1 medium Yukon Gold Potato, peeled and grated
- 1 plump clove Garlic, minced
- 4 cups Vegetable or Chicken Stock (homemade or low-sodium)
- 1-2 tablespoons fresh Lemon Juice
- Kosher Salt, Freshly Ground Black Pepper, Olive Oil
- toasted Walnuts
- a wedge of Parmigano Reggiano cheese
- Heat about 2 Tbsp. olive oil in a soup pot or Dutch oven over medium-high heat. Add the zucchini, onions, potato, and garlic to the pot. Stir to coat with the olive oil and season with about 1 tsp. salt. Saute until the zucchini and onions start to color slightly. Add the stock, bring to a boil, then reduce to a simmer and simmer, partially covered, until the vegetables are tender, 20-25 minutes. Allow the soup to cool slightly.
- Add the basil leaves to the soup then puree, using an immersion blender or food processor. Taste. Season as needed with salt, black pepper, and 1-2 Tbsp. lemon juice. Reheat, if necessary.
- Ladle the soup into bowls. Using a vegetable peeler, make curls of parmesan to sprinkle to use as a garnish, along with a few crushed walnuts.
zucchini, white onion, clove garlic, vegetable, lemon juice, kosher salt, walnuts, reggiano cheese
Taken from food52.com/recipes/30630-zucchini-basil-soup (may not work)