Zucchini and Basil Soup

• porsi: 6-8

Bahan-bahan

2 Ibs. zucchini (900 g)

1 1/4 tsp. sea salt, plus more to taste

3 Tbs. (45 g) Arborio rice (or any white rice)

4-5 Tbs. (60-75 ml) olive oil

2 medium yellow onions, chopped (450 g)

Freshly ground black pepper

About 3 cups (750 ml) basic light vegetable broth or canned vegetable broth

2 cups packed coarsely chopped fresh basil leaves (3 oz.; 90 g)

2-3 Tbs. (30-45 ml) fresh lemon juice

Garnish

Creamy goat cheese

Fruity green olive oil

Grated zest of ½ lemon

Petunjuk

Wash, trim, and slice the zucchini and put it in an ample soup pot with 3 ½ cups (850 ml) water, teaspoon of salt, and the rice. Bring the water to a boil, then lower the heat and let it simmer, covered, for half an hour.

Meanwhile, heat 2 tablespoons olive oil in a pan and add the chopped onions with a pinch of salt. Cook the onions slowly over medium-low heat, stirring often, until they are soft and caramel-colored, about half an hour. When the onions are tender and sweet, add them to the soup pot.

Grind plenty of black pepper in the soup, add the vegetable broth and the fresh basil leaves, and simmer another 2 minutes. Cool slightly. Puree the soup in a blender, in batches, or with an immersion blender. Add a little more broth if the soup seems too thick; it should pour easily from a ladle.

Return the soup to a clean pot and bring it back to a simmer, then stir in 2 tbsp lemon juice and at least 2 more tbsp of fruity green olive oil. Taste the soup, and add pinches of salt and drips of lemon juice until the balance is just right.

To serve, pour the hot soup into a bowl, drop a spoonful of creamy goat cheese on top, then finish it with a little swirl of olive oil and lemon zest (opt)

Catatan

From “Love Soup”