ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
ZUCCHINI & HOMINY SOUP
Make and share this Zucchini & Hominy Soup recipe from Food.com.
Provided by dicentra
Categories Corn
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion and garlic in oil for 3 to 5 minutes.
- Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.
- Add remaining ingredients and simmer, covered, over low heat for 45 minutes.
Nutrition Facts : Calories 238.1, Fat 8.7, SaturatedFat 1.2, Sodium 360.4, Carbohydrate 36.7, Fiber 7.2, Sugar 6.5, Protein 6
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