Zucchini Basil Soup

Zucchini Basil Soup

Yield 4 servings

adapted from epicurious

Ingredients

  • 1 Package of Nitrate free Turkey Bacon
  • 4 pounds zucchini, trimmed and cut crosswise into thirds
  • 1 1/2 cups chopped onion
  • 8  garlic cloves, chopped
  • 1/3 cup olive oil
  • 8 cups broth, divided
  • 2/3 cup packed basil leaves
  • salt and pepper

Instructions

  1. Cook bacon and chop
  2. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  3. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in blender.
  4. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Season soup with salt and pepper and add chopped bacon. Serve  with julienned zucchini mounded on top.

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