Basil Zucchini Soup
by Cindi Sutter, Founder of The Spirited Table® - Recipe by Tricia Cornell - Mill City Market Chef
It only makes sense that zucchini and basil would get along as well as they do, bursting into profusion at the same time every summer. The drizzle of basil crema at the end is entirely optional, of course, but it makes this homey soup something you can proudly serve to friends. Crema is a thin, less-sour version of sour cream.
2 Tbsp butter
½ tsp salt, plus more to taste
1 cup fresh basil, packed, divided
3 lbs zucchini, chopped with the peel still on
6 cups mild, unsalted chicken or vegetable broth or water
1 cup Mexican crema, or sour cream thinned with a little water
- In a large, heavy-bottomed pot, melt the butter and add the shallots and salt. Cook over medium heat until very soft. Add half the basil, the zucchini, and the broth.
- Simmer, covered, about 30 minutes. Puree until very, very smooth in a standing blender.
- Meanwhile, puree the cream or sour cream with the remaining half cup of basil.
- Drizzle over soup to serve.