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  • This creamy soup is as simple as it is healthy; contains no dairy other than a few tablespoons of butter. The chilled soup is flavorful enough for adults to enjoy, yet mild enough for the little ones too. A great way to use a bumper-crop of zucchini this summer. Serve this soup as an appetizer for an al fresco meal, or make it a main course by pairing with a simple salad and whole-grain bread. Leftovers make a wonder lunch, and can be frozen in small portions for the little ones.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 8 large cloves garlic, chopped
  • 4 medium zucchini (about 1 ½ lbs.)
  • 4 cups chicken or vegetable broth
  • ½ cup baby spinach
  • ½ cup fresh basil (or more)
  • ½ tsp. salt
  • fresh-ground black pepper, to taste
  • basil springs, as garnish (optional)
5 (Rated by 1 moms)
PREP TIME 10 Hr READY IN 2 Days 7 Hr
COOK TIME 1 Day 21 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Summer
COOKING METHOD Stove-Top
CUISINE American

Preparation

  1. Melt butter in heavy 4-quart pot over medium heat. Add onions and garlic after butter begins to foam. Sweat onions and garlic over medium-law heat until onions are soft and translucent, about 10 minutes (keep heat low enough to prevent garlic from browning).
  2. Add zucchini and cook until soft. Add broth and bring to boil, then reduce to simmer over low heat for 45 minutes. Remove from heat, add spinach and basil, and cool slightly. Using an immersion blender, puree until creamy, or use puree in blender in small batches. Serve soup chilled or r

Rating

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