Easy zucchini soup with Basil

Zucchini soup — it is light, crisp, slightly nutty, and it's delicious even cold. And the aroma of Basil is especially clearly audible in chilled soup.



for 4-6 servings

• 1 kg of young zucchini
• 2.5 cups low-fat chicken broth
• 200 g low-fat cream (10%)
• 1 onion
• 1 bunch green Basil
• 2 tbsp olive oil
• salt, nutmeg

In hot oil fry chopped onion until transparent. Put in a saucepan, pour the broth, add the chopped zucchini, peel the skins. To leave a few slices of zucchini for decoration. Bring to a boil, add salt, and cook until tender zucchini about 10 minutes.

Then punch a blender soup with the Basil leaves, pour the cream, season with nutmeg and bring to a boil, it needs more salt to taste.

Lightly fry in a dry pan slices of zucchini left for decorating, so they remained crispy. Pour into soup bowls, garnish with slices of zucchini and herbs to taste. Serve with crackers. published

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Source: zveruska.livejournal.com/114748.html