Soupruary 3rd: Zucchini Basil

In honor of today's Surprise! Storm!, let's call this one "Summer in the Snow." This is about as far from seasonal as you can get, but what use is this global marketplace of ours if I can't have zucchini in February?


Location:
Evey's house, Covington, Kentucky

Attendees:
Adam, Evangeline, me (an understandably small group, as we did have "blizzard-like conditions" this evening according to the local newsfolk)


Menu:
Zucchini basil soup
Roasted new potatoes and yams
Mixed greens with blood oranges (leftover from The Tartastrophe (copyright Matt L.))

Entertainment:
Soupruary invaded Evey and Adam's traditional Nip/Tuck night, therefore: pre-op consultations with Dr.s E + A, including surgery lines on faces

The Soup:

Reactions from the couch included "wholesome," "hearty while totally vegetarian," "comforting," and "creamy but with no cream." Oh yeah, and "tasty." It was a pain to julienne the peels as a poor girl with no mandoline and a severe lack of knife skills, but I'm so glad I did. They not only look pretty, but they also act almost like noodles in the soup, adding some textural interest. I sprinkled a bit of pecorino romano at the end, but I think next time (yes, there will be a next time) I'll finish up with a bit of sheep's milk feta. This had markedly more exciting flavors than last night's equally green soup, and suitable for a main course that's both light and satisfying. It's also vegan if you don't add the cheese, so it's a good go-to vegan recipe to tuck away.

Adapted from Gourmet, July 2008

2 pounds zucchini
1 c chopped onion
6 cloves garlic, chopped
3 T olive oil
2 to 3 c vegetable broth
1/2 c basil leaves, packed
kosher salt and freshly ground pepper

Julienne the skin from half of the zucchini and place it in a colander with 1/2 t salt to wilt. Coarsely chop remaining zucchini.

Put the oil in your soup pot and add the onions and garlic, cooking them over medium low heat for about 5 minutes. Add the zucchini and season well with salt and pepper, cooking the mixture over medium low heat for another 5 minutes. Add your basil and your broth--I used a little more than 2 cups--to cover the vegetable mixture. If you want your soup thinner, you can always add a little more broth after you puree.

Partially cover the pot and simmer for 15 or 20 minutes, then puree with an immersion blender (or in batches in a regular blender).

Serve the soup in shallow bowls and pile a little nest of the julienned skin on top. Garnish with a few small basil leaves.

Nom away.