Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 3-4 cloves garlic, chopped
- 4 medium zucchini, peeled and chopped into cubes
- 3 cups chicken broth
- 1 lemon zest
- 1/2 cup loosely packed basil
- Sea salt and pepper, to taste
Additional Seasonings, Optional and to Taste
- Salt and pepper
- Basil leaves, chopped
- Lemon wedges
- Parmesan cheese, grated
- Sour cream, dollop
- Yogurt, dollop
Method
- Melt butter in a medium-sized stock pot over medium heat. Add onion and saute for about 5 minutes or until translucent.
- Add garlic and saute for another minute or two, stirring frequently.
- Add zucchini and saute for 4-5 minutes, stirring frequently.
- Add chicken broth and lemon zest, bring to a boil and quickly reduce heat to a gentle simmer. Simmer until zucchini are tender and cooked through, about 10 minutes.
- Add basil and stir in.
- Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.
- Add salt and pepper, to taste.
- Serve hot or chilled in individual bowls and add any additional seasonings, to taste.