Late Summer Soup: Zucchini and Basil Velouté
Zucchini, that late summer garden staple is just about ready to pick – or to buy at market. We all know zucchini in its tried and true forms – zucchini bread, grilled zucchini, fried zucchini, zucchini “spaghetti” (created with the recent “hot gadget”, the spiralizer) and for the very ambitious, stuffed zucchini blossoms.
I wondered if zucchini could make a more formal appearance, something appropriate for a summer evening dinner party on the patio, under the stars. After a bit of experimentation, I came up with this delicious and elegant zucchini and basil veloute.
This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.
Zucchini and Basil Velouté
This soup is simple to make and an interesting way to prepare your late season zucchini harvest.
- 2tablespoons olive oil
- 2 Onionspeeled and cut into thin half moons
- 2pounds Zucchiniunpeeled and cut into a small dice
- 1large Russet Potatocut into small dice
- 1quart Chicken stockpreferably homemade (or substitute vegetable stock)
- 1bunch fresh basil leaves
- to taste Salt and Pepper
- for garnish Crème fraiche