Zucchini-Basil Soup

  

Ingredients

2 tbsp (30ml) extra-virgin olive oil, plus more as needed and to serve

 

1 large leek, finely diced (about 8 ounces; 225 g) 

 

3 medium ribs celery, finely diced (about 6 ounces; 170 g)

 

Kosher salt

 

3 medium cloves garlic, minced (about 3/4 ounce; 25 g)

 

1 1/2 pounds (700 g) zucchini, split lengthwise and cut into 1/2-inch disks (see note)

 

2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55 g), divided

 

5 cups (1.2L) water

 

Freshly ground black pepper

 

Fresh juice from 1 lemon, to taste

 

Directions

Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add leek and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring, for 1 minute. Add half of basil, stir to combine, and add water. 

 Bring to a simmer and cook, stirring occasionally, until zucchini is tender but still bright green, about 10 minutes. Add remaining half of basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table. 

Notes

Use young, firm zucchini for this recipe; larger zucchini will be more watery. The soup can be served hot, but is also delicious chilled on a hot day.

 

 

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