Vellutata di zucchine (zucchini soup)
Prep time 15 mins
Cook 20 mins
Serves 4
1
This zucchini soup moves easily between seasons—cool and herb-flecked in summer, warm and comforting in winter. Simple, elegant, and quietly generous, it’s a bowl for all weather.
3 large zucchini, thickly sliced
A glug of olive oil
1 medium-size potato, peeled and sliced
750 ml (3 cups) chicken stock
Basil leaves and extra-virgin olive oil, to serve
Pouring cream (optional) for a creamy soup
1. Sauté zucchini in some onion in olive oil with sliced potato and stir until lightly caramelised. Add enough chicken stock to just cover (add a little water if needed to top up) and season to taste and bringing it all to the simmer and then simmer until vegetables are falling apart.
2. A small handful of basil goes in with a good glug of pouring cream, if you want a creamy version of this soup, if not, just leave it out, then seasoning again with sea salt and black pepper and taste.
3. Transfer the soup to a blender (being careful not to have hot soup go everywhere of course) and taste and season again if needed. Serve with a drizzle of EVOO and a few small basil leaves. With toasted sourdough on the side if you like.
INGREDIENTS
METHOD
Recipe Eatable
