Recipe: Da Fiore Zucchini and Basil Soup

DA FIORE ZUCCHINI AND BASIL SOUP
(VELLUTATA DI ZUCCHINI E BASILICO)
"Our craving for this refreshing summer soup strikes at just the right time each year. When the first summer heat spell sweeps over our garden, we inevitably have more basil and zucchini than we know what to do with! The smaller, dark green zucchini that measure no more than six inches long are sweetest, and their tender texture creates a velvety soup."


"Immediately before serving, drizzle a thread of Tuscan olive oil over the top. The soup is just as delicious cold as it is warm."

1 medium Spanish onion (about 5 ounces)
2 tablespoons coarse salt
1/4 pound (1/2 stick) unsalted butter
2 pounds zucchini, sliced crosswise
3 medium potatoes (about 1 pound), peeled and cubed
7 cups water
1/2 cup basil cut into thin ribbons
1 cup unseasoned croutons or 6 crostini

Peel and thinly slice the onion; a mandoline on its finest setting will produce uniform, thin slices. Spread the slices in a colander and evenly sprinkle the salt over the top; use your hands to mix. Set aside for 2 hours.

Thoroughly rinse the onion, squeeze out any excess water, then pat dry with a clean kitchen towel or between sheets of paper towels.

Melt the butter in a medium saucepan set over medium heat. Add the onion, increase the heat to medium-high, and cook, stirring often, for 5 minutes.

Add the zucchini and cook, stirring often, until slightly softened, about 5 minutes.

Add the potatoes and cook for 2 to 3 minutes. Pour the water into the saucepan. Bring to a boil, then reduce the heat and simmer for an hour. Remove from the heat and stir in the basil.

Puree the soup in batches in a food processor or blender. Adjust the seasoning with salt.

Serve warm or chilled, garnished with a handful of croutons or 1 crostini for each serving.

Makes 4-6 servings
Used by permission to Recipelink.com from HarperCollins Publishers
Source: The Da Fiore Cookbook by Damiano Martin