Puréed Zucchini Soup with Basil Oil and Ricotta

Puréed Zucchini Soup with Basil Oil and Ricotta - Vegetarian Italian Recipe

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

This Puréed Zucchini Soup with Basil Oil and Ricotta is a delicious and nutritious dish that is perfect for any time of year. The combination of fresh zucchini, aromatic basil oil, and creamy ricotta creates a flavorful and satisfying soup that is sure to impress your family and friends.

History

Zucchini soup has been a popular dish in Mediterranean cuisine for centuries. The addition of basil oil and ricotta adds a modern twist to this classic recipe, creating a unique and delicious flavor profile that is sure to please even the most discerning palates.

Ingredients

basil oil
1 cup packed fresh basil leaves
0.5 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
1.5 lb (680 g) small, tender zucchini, cut into 0.5 inch cubes
0.25 tsp ground cinnamon
salt and freshly ground black pepper to taste
3 cup vegetable stock
Squeeze of lemon juice
1 cup skim-milk or whole-milk ricotta
0.25 cup 1% or whole milk

How to prepare

1. To make basil oil: In a small pan of boiling water, blanch basil leaves for about 30 seconds. Transfer the leaves to a colander and rinse with cold water. Squeeze the basil and put it in a food processor. Add olive oil and process until it becomes a purée. Pour the mixture into a small bowl.
2. To make the soup: Warm oil in a large pot over medium heat. Add shallots and celery; cook, stirring often, until the vegetables begin to soften, for about 3 or 4 minutes. Add garlic, zucchini, cinnamon, salt, and pepper to taste. Cook, stirring occasionally, until the zucchini begins to soften, for about 2 to 4 minutes.
3. Add stock, increase the heat to high, and bring it to a boil. Reduce the heat to medium and cook until the vegetables are very tender, for about 10 minutes.
4. Put the soup in a food processor and purée until smooth. Return it to the pot; add lemon juice and extra pepper if needed.
5. In a small bowl, mix ricotta with just enough milk to thin it to the consistency of yogurt. Ladle the soup into serving bowls. Top it with a dollop of the ricotta mixture and drizzle with 1 tsp of basil oil or more as desired.

Variations

Add a pinch of red pepper flakes for a spicy kick.
Substitute fresh mint for the basil in the oil for a different flavor profile.
Top the soup with toasted pine nuts or croutons for added texture.

Cooking Tips & Tricks

Be sure to use small, tender zucchini for the best flavor and texture in this soup.

- Blending the soup until smooth will give it a creamy and luxurious texture.

- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice as needed.

- Drizzling the basil oil on top of the soup just before serving will add a burst of fresh flavor.

Serving Suggestions

Serve this soup as a starter for a dinner party or as a light lunch with a side salad. It pairs well with crusty bread or a grilled cheese sandwich for a more substantial meal.

Cooking Techniques

Blending the soup until smooth will give it a creamy texture.

- Sautéing the vegetables before adding the stock will enhance their flavor.

- Drizzling the basil oil on top of the soup just before serving will add a burst of fresh flavor.

Ingredient Substitutions

Use regular ricotta instead of skim-ricotta for a creamier texture.

- Substitute vegetable broth for the vegetable stock if needed.

- Use any type of milk you prefer, such as almond or soy milk.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- The basil oil can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.

Presentation Ideas

Garnish the soup with a sprig of fresh basil or a drizzle of balsamic glaze for an elegant touch. - Serve the soup in individual bowls with a swirl of ricotta on top for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve it with a side of crusty bread or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 2g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 8% DV

Alergens

Contains dairy (ricotta)

Summary

This Puréed Zucchini Soup with Basil Oil and Ricotta is a nutritious and delicious dish that is rich in vitamins and minerals. It is low in calories and carbohydrates, making it a healthy option for a light meal or appetizer.

Summary

This Puréed Zucchini Soup with Basil Oil and Ricotta is a flavorful and nutritious dish that is perfect for any occasion. With its creamy texture, fresh flavors, and healthy ingredients, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I had just finished tending to my garden, where my zucchinis were flourishing. As I flipped through an old cookbook that I had inherited from my mother, a recipe for Puréed Zucchini Soup with Basil Oil and Ricotta caught my eye.

I had always loved cooking, ever since I was a little girl watching my own grandmother whip up delicious meals in her cozy kitchen. She had taught me the importance of using fresh, seasonal ingredients and how to infuse dishes with love and care. It was from her that I learned the art of cooking, and I had been collecting recipes ever since.

The recipe for the Puréed Zucchini Soup with Basil Oil and Ricotta seemed to embody everything I loved about cooking - simple yet elegant, with a focus on fresh, vibrant flavors. I knew I had to try it.

I gathered the ingredients - fresh zucchinis, garlic, onions, basil, ricotta, and a few other pantry staples. As I chopped and sautéed, the kitchen filled with the delightful aroma of garlic and herbs. I could already tell that this soup was going to be something special.

Once the zucchinis were soft and tender, I blended them into a smooth, velvety soup. The vibrant green color was a feast for the eyes, and I couldn't wait to taste it. But first, I had to make the basil oil and ricotta topping.

I picked a handful of fresh basil leaves from my garden and blended them with olive oil until the mixture was fragrant and vibrant green. I drizzled the basil oil over the soup, creating a beautiful swirled pattern. Then, I spooned dollops of creamy ricotta on top, adding a touch of richness to the dish.

As I took my first spoonful of the Puréed Zucchini Soup with Basil Oil and Ricotta, I was transported to a world of fresh flavors and comforting warmth. The soup was light and refreshing, with a hint of sweetness from the zucchinis and a burst of herbaceousness from the basil oil. The ricotta added a creamy, decadent finish that tied everything together.

I knew right then and there that this recipe would become a staple in my kitchen. It was the perfect dish for a summer day, when the sun was shining and the zucchinis were at their peak. I made it again and again, each time tweaking the recipe slightly to suit my taste.

Over the years, I shared the recipe for Puréed Zucchini Soup with Basil Oil and Ricotta with friends and family. They all loved it as much as I did, and it became a go-to dish for gatherings and celebrations. I felt proud knowing that I had discovered such a delicious and versatile recipe.

As I sit here now, reflecting on the many recipes that have passed through my hands over the years, the Puréed Zucchini Soup with Basil Oil and Ricotta holds a special place in my heart. It reminds me of sunny days in the garden, of simple pleasures and the joy of sharing good food with loved ones.

Cooking has always been more than just a hobby for me - it's a way of expressing myself, of connecting with others, and of creating memories that will last a lifetime. And this recipe, with its fresh flavors and comforting warmth, encapsulates everything I love about the art of cooking.

So the next time you find yourself with an abundance of zucchinis and a craving for something delicious, give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to your own grandchildren, just like I did.