Zucchini Basil Soup
Author: The Patchy Lawn
Recipe type: Soup
- 1 large zucchini or other summer squash, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 Tbs olive oil
- salt and pepper
- 1 quart of broth, either vegetable or chicken
- ¼ cup of basil leaves
- Parmesan cheese, optional, as garnish
- Sauté the onion and garlic in the olive oil for 2 minutes, then add the squash.
- Continue cooking the veggies for 5 more minutes, until the onions become translucent.
- Add the broth and cover with the lid, cook for 20 minutes, or until the veggies are really soft. Remove from heat.
- Pour the veggies into a blender, adding the basil leaves. Puree in small batches.
- Return to the pot and bring to a boil.
- Serve with crusty bread and parmesan sprinkled on top.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/from-the-garden/zucchini-soup-basil/
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