Basil-Zucchini Soup

Overwhelmed by the midsummer abundance of summer squash and basil? This recipe shared by a CSA member is perfect for you!

  • 3 Zucchini cut into 1-inch pieces
  • 2 cloves garlic chopped
  • 1 shallot chopped
  • 1 red onion chopped course
  • 1/3 cup high quality olive oil
  • 2 cups basil
  • 20 ounces vegetable broth
  • 2 tablespoons ginger paste
  • ¼ cup chopped fennel
  • 2 tablespoons fresh dill
  • Dash white pepper
  • Fresh ground black pepper
  • Salt to taste

Sauté zucchini, shallots, red onion and half of olive oil in large fry pan for 3 minutes. Add garlic salt and pepper and cook for 3 minutes more. In blender place basil, remaining olive oil, ginger paste, fennel, salt and pepper. Blend adding more oil and broth if needed to liquify. Add zucchini onion mix to blender and blend until smooth. Pour the contents of the blender into 2-quart saucepan. Place on medium-high heat. Rinse blender with remaining broth and add to pan. Test for saltiness. Add if needed. Bring to medium boil and boil to desired consistency. Add fresh dill and stir in. Serve with crackers.

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