Zucchini Basil Soup

It's starting to cool down outside, so its the perfect time to pull out my soup recipes! This is one is tasty and healthy. It manages to taste creamy and velvety without adding any cream.

Zucchini Basil Soup
serves 4-6

2 lb zucchini (Trader Joes sells zucchini in 2 lb containers...perfect!)
3/4 cup chopped onion
3 garlic cloves, chopped
1/4 cup olive oil
2 cups chicken or vegetable stock
1 cup water
1/3 cup packed basil leaves

To make the garnish:
Peel 3 or 4 of the zucchinis, saving the skin. Julienne the skin (cut into thin strips). Toss the strips with 1/2 tsp. salt and drain in a sieve until wilted, about 20 min. Blanch the strips in 1 cup boiling water for about 1 minute. Drain in a sieve and run under cold water to shock (so it stays bright green). Save to garnish your soup!

Soup:
Coarsely chop the zucchini (both the peeled and unpeeled ones). Cook onion and garlic in oil in a 3-4 qt. heavy saucepan over medium low heat, stirring occasionally, until softened, about 5 min. Season with salt and pepper. Add chopped zucchini, season again, and cook, stirring occasionally, 5 min. Add 2 cups stock and 1 cup water and simmer, partially covered until tender, about 15 min. Add the basil and puree the soup *(see equipment note). Season again with salt and pepper if needed. I think this soup is super with tons of cracked pepper. Serve in shallow bowls with julienned zucchini mounded on top. Enjoy!

*equipment note: you can puree soup in a standard blender my carefully ladling the soup in and blending. I prefer a hand blender, which you hold directly in the soup pot...way easier than the hassle of transferring the hot soup to a blender, and less of a mess to clean up. Its a great purchase if you make a lot of soups and sauces!