Puréed Zucchini Soup with Basil Oil and Ricotta - Vegetarian Italian Recipe

Ingredients

• basil oil
• 1 cup packed fresh basil leaves
• 0.5 cup extra virgin olive oil
• Soup
• 2 tbsp extra virgin olive oil
• 2 shallots , finely chopped
• 2 stalks celery , finely chopped
• 1 clove garlic , chopped
• 1.5 lb (680 g) small, tender zucchini , cut into 0.5 inch cubes
• 0.25 tsp ground cinnamon
• salt and freshly ground black pepper to taste
• 3 cup vegetable stock
• Squeeze of lemon juice
• 1 cup skim- milk or whole- milk ricotta
• 0.25 cup 1% or whole milk