Zucchini-Basil Soup

Let's start this week with something special from the MWLC recipe book. Try our Zucchini-Basil Soup!

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Zucchini Basil Soup

Servings:
1 Vegetable (Recipe makes 6 servings)

Suitable for Fast Track Patients

Ingredients:
3 cups Zucchini
1 Medium Onion, chopped
2 Garlic Cloves, chopped
4 cups water, divided
1/3 cup packed Basil Leaves

Preparation:
Julienne skin (only) from half of zucchini with slicer; drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini. Cook onion and garlic with unflavored nonstick spray in a 3 to 4-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.

Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender or with a handheld stick blender.

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). Season soup with pepper. Serve with julienned zucchini mounded on top. Recipe makes 6 servings.