Zucchini & Basil Soup

I was browsing through recipes on Epicurious this past weekend, not sure what I was even in the mood for, when I came across this recipe for zucchini soup. To me it sounded healthy and delicious and I was smitten. This was probably one of the easiest soups I've ever made and yet it presented very elegantly. I would highly recommend this soup especially if you are trying to impress someone.

Zucchini-Basil Soup

Gourmet
July 2008

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.


Coarsely chop remaining zucchini.


Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.


Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.

Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper.
Serve in shallow bowls with julienned zucchini mounded on top.