Ingredients
- 2 tablespoons olive oil
- 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
- 1 large onion, chopped
- 6 cups Summer Vegetable Stock
- 1/2 cup julienned basil
- 1 1/2 tablespoons butter, softened
- 1 1/2 tablespoons flour
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
- Sour cream or plain yogurt as an accompaniment
Directions
Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
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By FoodieTwoShoes
on August 03, 2011
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We followed some of the recommendations by adding cream and subtracting broth. We cut the recipe in about half, using almost 2 large pattypans and 2 cups of broth. We also added some lemon pepper seasoning and a small amount of sugar to give it some sweetness. Adding lots of parmesan helps awaken it a bit as well. It was very good with bread and a salad!
By PianoRealtor
on July 17, 2011
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I used 6 large patty pans and 2 white onions, and sauteed covered until really cooked. Added 4 c. of chicken broth and 1/4 c. dried basil. Pureed in blender, then thickened with 1/4 c. butter + flour. Added a bit more basil for appearance, stirred in some cream and served with a generous amount of grated parmesan and croutons. So, more veggies, less broth = thick and Divine. (didn't have lemon... Was fun!
By bbb617
Sonoma,CA
on September 08, 2010
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I roasted all the vegetables instead of sauteeing, skipped the flour/butter and instead finished with just a little bit of cream. The quality of the squash from my garden was flavorful, but a bit stringy even after pureeing, so I ran the whole soup through a sieve and that yielded a very smooth, creamy result. Oh--and served w/ the lemon on the side so as not to curdle the cream. Kids and husband loved it.
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