Soup of young zucchini with basil Bashny.Net

How we love summer! sky transparency, morning sensitive and volatile chill with scents the dewy grass, emerald leaves, filled with warm sun, the golden rays of sunset that turns the gray Moscow home in fabulous castles, the first cherries, especially sweet, stained strawberry fingers, and the first young vegetables and herbs .

Soup of young zucchini crunched completely different than the autumn - it is light, refreshing, slightly nutty and delicious it is, even in the cold. A flavor of green basil particularly clearly heard it in a chilled soup.




Ingredients:

1 kg of young zucchini
2, 5 cups of low-fat chicken broth
200g low-fat cream (10%)
1 onion
1 bunch green basil
2 tablespoons
olive oil salt, nutmeg



How to cook:

On the heated oil fry the chopped onion until transparent. Put in a saucepan, pour the broth, add chopped zucchini, without clearing them from the skin.

Leave a few circles zucchini for decoration. Bring to a boil, add salt and cook until soft, about 10 minutes of squash.

Then punch soup blender with the basil leaves, pour in the cream and season with nutmeg and bring to a boil, dosolit taste.

Lightly fry in a dry frying pan zucchini slices left for decoration, so that they remain crunchy.

Pour the soup into bowls and garnish with sliced ​​zucchini and herbs to taste.

Serve with crackers.