ZUCCHINI-BASIL SOUP RECIPE
In gredients:
2 pounds zucchini, trimm.ecl and cut crosswise into
thirds
3/4 cup chopped onion
2 g arlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
an adjustable-blad.e slicer fitted with
Equipment:
1/8-inch julienne attachment
Preparation:
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.
arlic in oil in a 3- to 4-quarts
Cook onion and g
heavy saucepan over medium-low heat, stirring
rnmutes.
occasionally, untll softened, about 5
Add chopped zucchini and 1 teaspoon salt and
cook, stirring occasionally, 5 minutes. Add 3 cups
water and simmer, partially covered, until tender,
about 15 minutes. Puree soup with basil in 2
batches in a blender (use caution when blending
hot liquids).
Makes 4 to 6 servings
by Shelley Wiseman
Gourmet I July 2008
treci p esil
vo ,,,v.epicurious.coin
v i ews/ZUCCHINI
-B AS1L-SOUP-2428,31
MILLENNIUM
Elegaht Handcrafted Cabinetry
& Fine Furniture
248-645-9005
Showroom Hours: Monday-Friday 9 a.m.-5 p.m.
Saturday 10 a.m.-2 p.m.
Also by appointment
4068 Maple Road • Bloomfield Hills
www.millenniumcabinetry.com