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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine French

Servings 4 people

Ingredients

  

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• 2 tablespoons olive oil
• 2 onions peeled and cut into thin half moons
• 2 pounds zucchini (courgette) unpeeled and cut into a small dice
• 1 large Russet potatoes cut into small dice
• 1 quart chicken stock preferably homemade (or substitute vegetable stock)
• 1 bunch fresh basil leaves
• to taste salt and pepper
• for garnish crème fraîche

Instructions

 

• In a stockpot over low heat, warm the oil and sweat the onions covered, until softened and translucent, about 3-5 minutes.
• Add the zucchini, potato and stock and simmer, covered, for about 15-20 minutes or until the vegetables are soft and cooked through.
• Roughly chop the basil and add it to the soup.
• Puree in a blender or with an immersion blender until smooth and velvety.
• Taste and season with salt and pepper.
• Add a dollop of crème fraîche just before serving.
• May be served warm or chilled.
  

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