Zucchini Basil Soup 1

Zucchini Basil Soup

Yield 4 servings

adapted from epicurious



  1. Cook bacon and chop
  2. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  3. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in blender.
  4. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Season soup with salt and pepper and add chopped bacon. Serve  with julienned zucchini mounded on top.

Recipe by Dr. Hagmeyer at