Zucchini, Basil & Garlic Soup

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Background

It has been unseasonably warm these past few weeks of September here in Upstate New York and as I walked through my garden I realized we still had several beautiful vegetables.  At this time of year we're usually pulling out old plants, weeds, and beginning the tilling and preparations for next year's garden plan.  (Yes, I already started planning for next year - but that's a good thing, because you'll be able to see a new garden unfold throughout the next several months)  Today we found zucchini, several eggplant, basil; although a bit spindly, and 3 varieties of peppers still flourishing as if it were July.

 

With basil and zucchini in hand I headed to the kitchen to make a special lunch for my daughter and her 3 friends.  If a warm, fresh soup with good texture and ease of preparation sounds good to you, give the following recipe a try.

 

Ingredients:                            (serves 4) -  (10 min Prep, 30 min cook time)

  • 1 whole large yellow onion sliced thinly

  • olive oil, enough to coat bottom of pan & to drizzle over soup once finished

  • 5-6 cloves of thinly sliced garlic

  • 1 cup of diced fresh zucchini with skins or without - I left skins on mine for color

  • 1 cup fresh basil leaves, shredded

  • 1/4 cup grated Pecorino Romano ( an Italian Sheep's Milk cheese

  • 1/4 cup goat's milk or Greek plain yogurt. 

  • 1 cup of dry white wine

  • 32 oz. of organic chicken both

  • salt & pepper to taste(you'll probably need approx. 1 teaspoon of salt)

  • Optional:  pepper flakes

 

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How To:

  • Brown the onions in a heavy bottomed pan coated with olive oil. 

  • Once the onions begin to cook down and have a light brown color, add the thinly & evenly sliced cloves of garlic to bring out their flavor. Don't let them burn!

  • Add the diced zucchini, wine, salt, pepper, and if you like a little spice in your soups, add a few sprinkles of red pepper flakes.

  • Add 32 ounces of chicken stock and basil leaves and bring to a boil and then let simmer for 30 minutes

  • Remove pan from burner, and with an immersion blender, a food processor, a food mill or masher - smooth soup to a texture you like. 

  • Add the cheese and yogurt, stir and serve warm. 

  • Drizzle top with a little olive oil if you like, sprinkle with a little grated cheese & garnish

   Remember! Be fearless and have fun!!!!! - Anita