Zucchini and Basil Soup

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ZUCCHINI AND BASIL SOUP

 

1 large onion, chopped

2 Tbs. olive oil

1 kg (2 lbs.) zucchini, sliced

1 tsp. salt, more to taste

2 Tbs. rice

pepper

2-3 cups light vegetable broth

1 cups fresh basil leaves

2 Tbs. lemon juice

 

Heat olive oil in a soup pot and add the chopped onion, with a little

salt. Cook the onions slowly, on a medium to low flame, stirring

often, until they are soft and light brown (20-30 min).

Add zucchini and enough water to just barely cover it. Add remaining

salt and the rice. Bring the water to a boil, then lower the heat and

let it it simmer for at least half an hour.

 

Grind some black pepper into the soup, two cups of broth and the

fresh basil leaves. Blend in the pot with a hand-held blender (great

for soups!)or blend in a regular blenderm by batch. Add more broth if

the soup seems too thick.

 

Return the soup to the pot (if you used a regular blender)and bring

it back to a simmer, then stir in two tablespoons of lemon juice.

Taste the soup, and add pinches of salt and drips of lemon juice

until the balance is just right.

Serve hot with optional garnish of crumbled feta cheese or croutons.

 

Greatly simplified and reduced oil but still very good from

http://www.vegetarianepicure.com/newrecipes/