Zucchini & basil soup

Posted by adm On September - 16 - 2011

How to cook Zucchini & basil soup

Ingredients:

  • 500g chopped zucchini
  • 2 chopped peeled potatoes
  • 3 cups chichen consomme
  • 1/2 cup basil leaves
  • 1/3 cup pick
  • Sea saltiness & peppercorn
  • 2 tsp sour skim
  • 2 tsp chopped roasted hazelnuts
  • Finely grated lemon rind
  • Basil leaves, redundant

How to:

  • In a medium saucepan connect 500g chopped zucchini, 2 chopped peeled potatoes and 3 cups chicken consomme, bring to the roil, simmer for 8-10 mins or until vegetables are tenderise. Remove from rut, stir in 1/2 cup basil leaves.

  • Place in food processor, blend until polish. Return to saucepan, tag 1/3 cup pick, sea salt and peppercorn. Simmer for 5 minutes or until thickened.

  • Spoon soup into bowls. Top with 2 tsp sour cream, 2 tsp chopped roasted hazelnuts, a little finely grated lemon rind and extra basil leaves.

  • Prepare time:10 min.

    Cooking time:15 min.

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