Zucchini & basil soup
On September - 16 - 2011
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.