Zucchini Soup with Basil

By [e-mail]

Ingredients

• Croutons:
• 2 T butter
• 1/3 C finely chopped basil leaves
• 2 1/2 " thick slice country bread, diced
• Salt & Pepper
• Soup:
• 3 T butter
• 3 T olive oil
• 3 ribs celery diced
• 1 minced onion
• 1 bay leaf
• 1/2 t chopped thyme leaves
• 1 1/2 lb small zucchini, cut in 1/2" pieces
• 3 C chicken stock
• salt & pepper
• 8 small basil leaves

Details

Servings 8

Preparation

Step 1

1. In large skillet, meal butter over mod hi heat, Stir in chopped basil, then add bread cubes & toss to coat. Season with salt & pepper. Cook, stirring, @ 3 min. Transfer to plate.
2.In large soup pan, melt butter & olive oil. Add celery, onion, bay leaf & thyme & cook over lo heat, stirring occasionally, til onion is soft, @ 20 min. Increase heat to moderate. Stir in zucchini & stock, season with salt & pepper & simmer til zucchini is soft, @ 10 min. Discard bay leaf.
3. Working in batches, puree soup til smooth. Return to soup pot to gently reheat. Ladle into bowls & top with croutons & basil leaves.
Wine: Chardonnay