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“This is a rich tasting "creamy" soup that contains no cream or butter. Potatoes are used as a thickener. For a vegetarian soup, use vegetarian chicken broth (available at Whole Food Markets and health food stores). This recipe is from Il Moro Restaurant, in West Los Angeles.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and saute until softened.
  3. Add zucchini, potatoes, salt and pepper (to taste) and cook several minutes.
  4. Stir in chicken broth (or vegetarian chicken broth) and cook over medium heat until potatoes are soft, about 30 minutes.
  5. Add basil and bay leaf and simmer about 10 minutes more.
  6. Remove from heat.
  7. Discard bay leaf, allow soup to cool.
  8. Puree soup in a blender until smooth and creamy. Reheat before serving.
  9. Serve with garlic croutons (optional).

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