Guest guest Posted October 25, 2000 Report Share Posted October 25, 2000 * Exported from MasterCook * Hot Zucchini Soup With Fresh Herbs Recipe By : St. Paul Pioneer Press, 9/8/00 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 2 cloves garlic -- coarsely chopped green germ removed if desired, 4 pounds fresh garden zucchini trimmed and cut into 1/2-inch cubes 1 small dried hot pepper -- crushed (or to taste) 1 cup flat-leaf parsley leaves -- (gently packed) 2 1/2 cups fresh basil leaves -- (gently packed) Salt preferably fine sea salt Makes 6 to 8 servings. Tender, small zucchini will bring out the best flavor in this soup that originated near Naples, says Susan Loomis in ``Italian Farmhouse Cookbook.'' To make soup: Place oil and garlic in medium-size saucepan over medium-high heat. Add zucchini immediately. Cook, stirring constantly, for 5 to 6 minutes, or until zucchini and garlic begin to turn golden. Add hot pepper. Reduce heat to medium. Coarsely chop parsley and 2 cups basil. Add to zucchini mixture. Stir. Season to taste with salt. Cover with 3 inches boiling water. Cook, partially covered, for 20 minutes, or until zucchini is tender. Adjust seasoning. To serve: Tear remaining 1/2 cup basil into small pieces. Serve soup garnished with basil. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.