Zucchini and Basil Velouté
This soup is simple to make and an interesting way to prepare your late season zucchini harvest.
Ingredients
- 2 tablespoons olive oil
- 2 Onions peeled and cut into thin half moons
- 2 pounds Zucchini unpeeled and cut into a small dice
- 1 large Russet Potato 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 fraiche
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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