Saturday, July 17, 2010

CSA 9: Basil Zucchini Soup

Five more zucchini. Plus lots of other goodies: corn, chard, basil, scallion, kale, lettuce, and broccoli.  But really?  More zucchini?

So I made soup.  Even though its July.  Its tasty hot, but it also works really well as a cold soup.

Its really, really basil-y.  And its that really big leaf, super peppery kind of basil.  Which isn't how I'm used to basil and I didn't really think about how strong a flavor it has.  The zucchini really only gives it texture, the soup just tastes like basil.  The garlic, scallions, shallots and of course pepper mixes with the pepperiness of the basil to give it bite. I'm so tired of the taste of zucchini, this is a great way to completely hide it.

Basil Zucchini Soup
2 zucchini
4 cloves of garlic, roughly chopped
2 scallion
2 cups vegetable broth
1 cup water
2 cups fresh basil leaves
olive oil & butter
salt & pepper
adobo powder, dried shallots

Melt the butter in the oil over a low heat and add the garlic.  After about 2 minutes add the scallions.  While they soften up, chop the zucchini into large chunks.  Add them to the garlic and scallion and stir to really well coat the zucchini.  Season with adodo and pepper. Cover and let cook about 10 minutes over low heat. Add the water and broth, and dried shallots.  Cover and simmer about 10 minutes.
Put half the basil in the blender then add half the zucchini and broth, and blend until smooth. Continue blending in batches of basil and zucchini until its all smooth.

No comments:

Post a Comment