Zucchini and Basil Soup

• 2 lbs. of zucchini (3 medium)
• 2 cups packed coursely chopped basil leaves
• 1 1/4 tsp salt
• 2-3 tablespoons of fresh lemon
• 3 tablespoons rice
• 4-5 tablespoons of olive oil
• 2 medium onions chopped
• 3 cups of vegetable stock

garnish:

• ground black pepper
• goat cheese
• green olive oil or zest of 1/2 lemon

Wash, trim, slice zucchini and put in a soup pot with 3 1/2 cup water or soup stock, salt and rice.
Bring to a boil, then lower heat and simmer covered for 1/2 hour

Meanwhile ..
Heat the olive oil, chop the onions and add to oil with salt
Cook onions slowly stirring often until they caramelize - about 1/2 hour
When onions are tender add them to the soup pot

Grind black pepper into the soup
Add 3 cups of vegetable stock and fresh basil leaves and simmer another 2 minutes
Cool slightly
Puree the soup with immersion blender
Add a little more liquid if it seems too thick
If you like it vegan serve as is
For a dairy meal a little goat cheese melted in is delicious and you can add a little lemon to taste

It is delicious hot or chilled.


From Anna Thomas, Love Soup