Zucchini Soup with Basil
Croutons:
2 tablespoons unsalted butter
1/3 cup basil leaves, finely chopped
Two 1/2-inch-thick slices country bread, cut into 1/2-inch dice
Salt and freshly ground black pepper
Soup:
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 celery ribs, peeled and diced
1 medium onion, minced
1 bay leaf
1/2 teaspoon chopped thyme leaves
1 1/2 pounds zucchini, cut into 1/2-inch pieces
3 cups low-sodium chicken broth
Salt and freshly ground black pepper
8 small basil leaves
Croutons: In a large skillet, melt the butter over moderately-high heat. Stir in basil, add the bread cubes and toss to coat. Season with salt and pepper. Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy.
Soup: In a large, heavy saucepan, melt the butter in the olive oil. Add celery, onion, bay leaf and thyme; cook over low heat stirring occasionally, until onion is soft, about 20 minutes. Stir in zucchini and stock, season with salt and pepper and simmer until zucchini is soft, about 10 minutes. Discard bay leaf. Puree soup in a blender until smooth. Reheat and serve topped with croutons and basil leaves.
Serves 8.
From “Food & Wine,” April 2002.