Cheese Factory's Zucchini Basil Soup

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* Exported from MasterCook *

 

Zucchini Basil Soup

 

Recipe By :*Cheese Factory Restaurant, Wisconsin*

Serving Size : 8 Preparation Time :0:00

Categories : Soups/Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 large onion -- sliced

5 cups water

1 large potato -- peeled and chopped (8-ounce)

2 vegetarian vegetable bouillon cubes -- crumbled

6 medium zucchini -- chopped

4 tablespoons chopped basil leaves -- (4-5)

freshly ground pepper

 

Heat the oil and butter in a soup pot; add the onion and sauce until

translucent, 5-8 minutes. Add the water, potato, and bouillon cubes; bring to a

boil. Reduce the heat and simmer until the potato is tender, about 8 minutes.

 

Add the zucchini; return to a boil and simmer until barely tender, about 5

minutes (do not overcook, as it will dull the soup's bright color). Remove from

the heat and let cool slightly.

 

Puree in batches in a food processor until smooth, adding the basil in the final

batch. Season with the pepper and serve at once.

 

MAKES 8 SERVINGS

 

Per serving (1 1/4 cups): 79 Calories, 3 g Fat 1 g Sat Fat, 4 mg Cholesterol,

223 mg Sodium, 11 g Carbohydrate, 3 g Fiber, 3 g Protein, 34 mg Calcium. POINTS:

1.

 

Tip: Although it will no longer be vegetarian, this soup is delicious made with

chicken bouillon cubes rather than the vegetable varieties. Or, if you have it

on hand, substitute five cups of homemade or reduced-sodium canned vegetable or

chicken broth for the water and bouillon cubes. Season the soup with one

teaspoon salt. For a more textured soup, reserve a cup of the chopped zucchini

and stir it in after you've pureed the soup.

 

~ Dane County Farmers' Market The Cheese Factory Restaurant Madison, Wisconsin.

 

Source:

" Weight Watchers Magazine, July/August 2001 "

 

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Per Serving (excluding unknown items): 68 Calories; 4g Fat (42.6% calories from

fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 170mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : This zesty soup was created by Kathy Blakeslee, of Ashbury Herb Farm,

during her tenure at The Cheese Factory Restaurant in nearby Lake Delton, and is

a favorite of the farmers' market regulars. While the original calls for

vegetarian stork powder and five tablespoons of butter, we got equally delicious

results using just a little butter and olive oil, as well as vegetarian

vegetable bouillon cubes. Try garnishing the soup with kernels of fresh sweet

corn and a few basil leaves; crusty bread is all you need to complete the meal.

 

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