- 1 clove garlic, peeled and smashed
- 1 onion, peeled and chopped
- 1/2 teaspoon dried whole chipoltle chile (these are about 1" long, and vary in spice. I leave mine in until the soup is as spicy as I like, then I remove it.)
- 2 tablespoons olive oil
- 4 zucchini in 1/2 inch slices
- 4 cups hot chicken broth
- 1 cup of white wine
- 1 cup frozen peas
- 6-8 ounces trimmed watercress, or arrugula, or spinach
- Juice of 1/2 lemon, or to taste
- 10 basil leaves, torn into small pieces
- Salt and pepper
- Basil oil for garnish (optional)
1. In a large pan, combine garlic, onion, chile, and 2 tablespoons olive oil. Place over medium heat, and sauté until onion is soft on edges, about 5 minutes. Add zucchini, broth, and wine. Bring to a simmer, and cook until zucchini is almost soft. Add peas, simmer for 1 minute, add watercress and remove from heat. Season with salt to taste.
2. Allow soup to cool slightly. Working in several batches, transfer soup to a blender (do not fill container more than halfway), and holding onto lid tightly with a dishtowel puree until very smooth; begin at a low speed and gradually increase to high.
3. Season soup with lemon juice, and adjust salt to taste. If soup is too thick, ad a small amount of hot water. Stir in basil, and ladle into soup bowls. Garnish with a few drops of basil oil.