Recipes for the season: Zucchini and basil velouté - Bucks County Taste
Zucchini is a summer favorite, but you can do more than just grill it. Make a more formal version with this tasty, light recipe.
Ingredients
- 2 tablespoons olive oil
- 2 onions, peeled and cut into thin half moons
- 2 pounds zucchini, unpeeled and cut into a small dice
- 1 large russet potato, cut into small dice
- 1 quart chicken stock, preferably homemade (or substitute vegetable stock)
- 1 bunch fresh basil leaves
- Salt and pepper to taste
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