This is what we had for dinner tonight. It was heavenly. The zucchini was from my friend Jen's garden and the basil was from mine. I got the recipe from epicurious.com but have two slight modifications that several reviewers recommended (changes already made below).
Zucchini-Basil Soup
2 lbs. chopped zucchini
3/4 c. chopped onion
4 cloves chopped or minced garlic
1/4 c. (or less) olive oil
3 c. chicken or vegetable broth
1/3 c. packed fresh basil
Saute onion and garlic in oil for 5 minutes. Add zucchini and 1 tsp. salt, saute five minutes more. Add broth and simmer partially covered for 15 mins. Puree with fresh basil in blender. Add salt and pepper to taste.
I served it with garlic bread. So refreshing and light and filling and delicious!
2 comments:
Oooh, yum! I'm going to try it! Thanks for sharing. By the way, happy birthday! We can't make it due to other plans going on that weekend but we would have loved to come!
yum!
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