Zucchini and Lemon Soup
Great hot, room temp or cool.
1 tbsp olive oil
1 medium onion, thinly sliced
2 celery stalks, chopped
2–3 garlic cloves, minced
4–5 medium zucchini, sliced in half lenghtwise and then cut into 1/2 inch pieces
4 cups broth (I used no chicken base)
1 lemon, zested and juice from the same
1 cup fresh basil
Salt & pepper to taste
Saute the onion and celery in the olive oil until the onion is translucent.
Add the garlic, and sauté for 30-60 seconds. The goal of this step is twofold, one to take the edge off of the garlic, the other to imbue the olive oil with the garlic flavor. If you like a bit of heat, add a few peppers flakes at this point as well.
Add zucchini and broth.
Bring to a boil, then reduce to a simmer for 15-20 min or longer until zucchini is very soft. All depends on how the zucchini is. Very fresh, it will cook faster, older or larger will take up to 30 min.
Blend with stick blender, food mill, blender, etc. Return to pot.
add lemon zest and lemon juice.
Roll basil into a tight bunch, and slice into very thin ribbons. Stir into the soup.
Serve with some toasted rustic bread. Could add some yogurt or sour cream. If adding these, try a dash of your favorite pepper sauce on top of the dairy. Good color, better taste.