Story Headline: Zucchini Basil Soup
Author: Ro Morse

Serves 6

1 teaspoon olive oil
2 cloves garlic, chopped
1/2 cup sweet onion, coarsely chopped
4 cups chicken (or vegetable) broth
3 medium zucchini (leave skin on and cut in chunks)
2 tablespoons fresh chopped basil
1/3 cup sour cream
Ground black pepper to taste
1/3 cup shaved Parmesan cheese (garnish)
2 fresh basil leaves, coarsely chopped (garnish)

In a large heavy pot, over medium hot heat, combine the olive oil with garlic and onions. Stir and stir, cooking until onion is tender. Add chicken broth, zucchini and basil. Let mixture come to a boil and then cover and reduce the heat. Simmer for about 25 minutes or until the zucchini is tender. Remove from heat and purée in two batches in a blender. Add half the sour cream to each batch and purée a little more. Return to pot and stir both batches together. Add salt and pepper to taste. Serve hot and garnish with shaved Parmesan cheese and chopped fresh basil.

This recipe is shared October 7-11, 2019
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published: Wednesday, October 09, 2019 7:29 PM
Updated: Tuesday, October 15, 2019 11:06 AM