Zucchini Basil Soup
|Extra virgin olive oil||1 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Onion||1 Large, sliced|
|Water||5 Cup (80 tbs)|
|Potato||8 Ounce, peeled and chopped (1 large sized one)|
|Vegetable bouillon cubes||2 , crumbled (vegetarian)|
|Zucchini||6 Medium, chopped|
|Chopped fresh basil||5 Tablespoon|
|Freshly ground pepper||To Taste|
1. Heat a large saucepan over medium-high heat. Swirl in the oil and the butter, then add the onion. Cook until softened, 5 to 8 minutes. Add the water, potato, and bouillon cubes; bring to a boil. Reduce the heat and simmer until the potato is tender, about 8 minutes.
2. Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup's bright color). Remove from the heat and let cool slightly.
3. Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once.