big brown horse
Hoof In Mouth
From Sunset Mag:
Creamy Basil Zucchini Soup
1 tbsp. olive oil
1 large onion, chopped
2 lbs. zucchini, sliced 1/4 in. thick
4 cups chicken broth
1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
2 tbsp. creme fraiche (or sour cream), plus more for garnish
1/4 tsp. chili powder, plus more for garnish
1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a summer and cook 20 minutes.
2. Puree the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through. Add 2 tbsp. creme fraiche and 1/4 tsp. chili powder. Season with salt to taste.
3. Divide soup among bowls and garnish each with some creme fraiche, a sprinkle of chili powder, and a few basil leaves.
Per 1 1/2 cup serving: 101 cal., 11 grams carbs, 2.5 grams fiber, 5 grams fat
Creamy Basil Zucchini Soup
1 tbsp. olive oil
1 large onion, chopped
2 lbs. zucchini, sliced 1/4 in. thick
4 cups chicken broth
1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
2 tbsp. creme fraiche (or sour cream), plus more for garnish
1/4 tsp. chili powder, plus more for garnish
1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a summer and cook 20 minutes.
2. Puree the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through. Add 2 tbsp. creme fraiche and 1/4 tsp. chili powder. Season with salt to taste.
3. Divide soup among bowls and garnish each with some creme fraiche, a sprinkle of chili powder, and a few basil leaves.
Per 1 1/2 cup serving: 101 cal., 11 grams carbs, 2.5 grams fiber, 5 grams fat
