Zucchini Basil Soup
"This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones."
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
4 quarts
ingredients
- 2 cups sweet onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1⁄2 teaspoon thyme
- 2 tablespoons unsalted butter
- 2 quarts chicken broth
- 14 small zucchini, scrubbed well and chopped (about 8 cups)
- 3 tablespoons white rice
- 1⁄3 cup cream cheese
directions
- In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
- Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
- In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.
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Reviews
-
I also have this r ecipe from Gourmet and it is very, very good. A little bland for some and have added some hot pepper flakes. I refer to it as a tummy friendly soup and the rice gives it just enough body. Fresh basil makes the difference, but have used dried on occasion. Thanks for submitting.
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
