Creamy Zucchini & Basil Zuppa
"The fresh cilantro and basil lend their herbal flavor to this excellent Italian soup."
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb green onion, chopped
- 3 cloves garlic, crushed
- 3 cups diced zucchini, about 1/2 inch cubes,use young zucchini (DO NO PEEL)
- 1 cup chicken broth, divided
- 1 tablespoon chicken soup base
- 16 fluid ounces canned plum tomatoes, including liquid
- 1 medium potato, peeled and diced,1/2 inch cubes
- 1⁄4 cup chopped fresh cilantro
- 1 cup fresh basil, lightly packed
- 1⁄2 cup buttermilk
- 1⁄2 cup whole milk, homogenized
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon Hungarian paprika
directions
- In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes.
- Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally.
- Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender.
- Add cilantro and basil and cook for 1 minute.
- Puree' soup in a food processor or blender in batches and return to cooking pot.
- Stir in buttermilk, whole milk, salt and pepper and bring to boil.
- Reduce heat and cook for 2 minutes, stirring frequently.
- Adjust seasonings to taste.
- Serve sprinkled with paprika.
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Reviews
-
Tasty, buttermilk adds a nice tang. I expected it to be brown when the red and green were blended, but it's a rosy color with dark green flecks, very pretty. There is a half cup of broth unaccounted for in the instructions, so I added it at the end. It might possibly have blended more smoothly had I added it all at the same time. -
very simple to make. Used vegetable stock instead of chicken so it could be a vegetarian recipe. Substituted more vegetable stock for the milk and butttermilk to lower the fat a little. Delicious soup.
Tweaks
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very simple to make. Used vegetable stock instead of chicken so it could be a vegetarian recipe. Substituted more vegetable stock for the milk and butttermilk to lower the fat a little. Delicious soup.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
