YINZ/YIDZ

Zucchini-Basil Soup

My friend had some of this soup leftover and served it for Shabbat dinner last week. We devoured it, then put out our bowls for the few dribbles left in the pot, just like in the movie “Oliver,” when the orphans put out their cups and ask for more.
Even without milk or cream, this soup is creamy. I was reading through some comments online about this recipe, and some mentioned using chicken stock instead of water and adding more garlic. My friend made it as is, so try it out and see what you think. The recipe can also be a platform for other soups, depending how creative you want to get.

Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
 
Julienne skin (only) from half of zucchini; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Puree soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Makes 4 to 6 servings
(Adapted from July 2008 Gourmet magazine)