Liv's Favorite Zucchini & Basil Soup

As promised yesterday, here is an easy recipe for a refreshing soup made with zucchini and fresh basil. It surprised me that it was on my 8 year old daughter’s list of favorite foods, especially since we haven’t eaten it since last year. It is a celebration of Spring-Summer, so keep it in mind when you start to see lots of fresh basil and delicious zucchini at your local farmer’s market. It is only as good as your ingredients, so it may be too early to try now, depending on where you live.

INGREDIENTS

3 medium zucchini

1 small fresh onion, shallot or ¼ red onion

10 fresh basil leaves

2 tbsp. extra virgin olive oil

8 slices of rustic bread

1 clove fresh garlic

salt to taste

INSTRUCTIONS

1. Dice zucchini and onion and sauté in 1 tbsp. of oil in a medium stock pot for 3 minutes, stirring frequently.
2. Add fresh basil and continue to cook for 1 minute, not more.
3. Add 4 cups of water and bring to a boil. Cover and keep at a light boil for 10 minutes. If you want a richer soup, you can use chicken broth instead of water.
4. While the soup is cooking, thoroughly toast the bread and lightly brush with the garlic clove. Cut into little croutons and toss with olive oil. You can also lightly sprinkle with dried herbs, if you like.
5. The soup is done when you can pierce the zucchini easily with a knife, usually 10-15 minutes max. Let cool for a few minutes and then purée with an immersion blender until creamy and smooth. I imagine a regular blender would work well also.
6. Serve the croutons on the side, so each person can drop them in as they wish. Grated cheese works nicely too.

BRAISED FENNEL

And for the real courageous kids, here is one of my daughter’s favorite vegetables. Braised fennel is a refreshing side that pairs well with grilled fish or meat, but its licorice-like flavor is not loved by all.

Slice three fennel bulbs in half. With flat side down on the cutting board, slice in ¼ inch sections. Soak well in water to wash away hidden soil. Arrange drained slices in a large stainless steel skillet, add 1 tbsp. olive oil, ½ cup of water and sea salt to taste.  Cover and cook on medium-low heat for 10 minutes. The water should evaporate but be careful to add more water if necessary. The fennel is done when it can be easily pierced with a knife, but be careful not to overcook. The cooking time will depend on the variety of fennel. Drizzle with fresh olive oil before serving.

By the way, her list also included things like pizza and chocolate cake.