Puréed Zucchini Soup with Basil Oil and Ricotta - Vegetarian Italian Recipe
Enjoy the authentic taste of Italy with this vegetarian Puréed Zucchini Soup with Basil Oil and Ricotta recipe. Made with fresh ingredients including zucchini, basil, garlic, and vegetable stock,...
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Ingredients
- basil oil
- 1 cup packed fresh basil leaves
- 1/2 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 1/2 lb (680 g) small, tender zucchini, cut into 0.5 inch cubes
- 1/4 tsp ground cinnamon
- salt
- freshly ground black pepper
- 3 cups vegetable stock
- Squeeze of lemon juice
- 1 cup skim-milk or whole-milk ricotta
- 1/4 cup 1% or whole milk
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