Recipes for the season: Zucchini and basil velouté
Zucchini is a summer favorite, but you can do more than just grill it. Make a more formal version with this tasty, light recipe.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.buckscountytaste.com.
Cooking tools:
- Immersion blender
- Blender
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
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
- pepper
- Crème fraîche
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Zucchini Velouté Recipe
giallozafferano.com
Zucchini Soup - Support+Feed Team
supportandfeed.org
Creamy Basil Zucchini Soup Recipe – Sunset Magazine
sunset.com
Best Zucchini Soup Recipe - How To Make Zucchini Soup
delish.com
Foodista | Recipes, Cooking Tips, and Food News | Zucchini Soup and Soufflés
foodista.com
Zucchini Soup Recipes
tasteofhome.com
Grilled Zucchini Roll Ups
qualitygreens.com
Zucchini Soup Recipe
keyingredient.com