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zucchini soup with basil


i found this on the cover of food and wine, thought it might be a great dish for our 2nd 'zaar day.


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  1. Croutons: in a large skillet
  2. Melt the butter over medium-high heat
  3. Stir in the chopped basil
  4. Then add the bread cubes and toss to coat
  5. Season the cubes with salt and pepper
  6. Cook
  7. Stirring for 3 minutes or until the bread cubes start to get lightly toasted and crispy
  8. Transfer to a plate
  9. Soup: in a large heavy saucepan
  10. Melt the butter in the olive oil
  11. Add the celery
  12. Onion
  13. Bay leaf and thyme and cook over low heat stirring occasionally until the onion is soft
  14. About 20 minutes
  15. Increase the heat to medium
  16. Stir in the zucchini and stock
  17. Season with salt and pepper and simmer until the zucchini is soft
  18. About 10 minutes
  19. Discard the bayleaf
  20. Puree the soup in batches in the blender until smooth
  21. Return the soup to the saucepan and heat until warmed through
  22. Season with salt and pepper
  23. Ladle soup into bowls
  24. Top with croutons and basil leaves and serve

Step 13

Total Time in Minute 70

Ingredients Count 5

cooking zucchini soup with basil

See More Relate Photo


Unsalted butter

Basil leaves

Country bread

Chicken stock

Salt and pepper

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