Name: Summer Squash Soup with Basil
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
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.

On Tonight

Summer Squash Soup with Basil

Categories:

Related Pages