Makes 6 servings (total yield about 8 cups)
Note: From Jill Wendholt Silva.
• 2 lb. small to medium zucchini (about 5 zucchini), stems trimmed but not peeled
• 1 tbsp. olive oil
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1/2 medium jalapeño pepper, seeded and minced
• 2 garlic cloves, minced
• 1 (32-oz.) carton reduced-sodium chicken broth
• Salt and freshly ground pepper, to taste
• 1/4 c. coarsely chopped fresh basil
• 6 tbsp. freshly grated Parmesan cheese
Directions
Slice part of 1 zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne strip about 1 to 1 1/2 inches long. Set julienne strips aside to use as a garnish. Quarter all the remaining zucchini lengthwise, then cut into 1/2- to 1-inch cubes. Set zucchini cubes aside.
Heat olive oil in a Dutch oven over medium high heat. Add onion and carrot, and cook, stirring frequently about 3 to 5 minutes or until onion is tender. Add jalapeño and garlic, and cook 1 minute.
Add broth and zucchini cubes. Season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender.
Add basil and cook 2 to 3 minutes.
Remove soup from heat. Carefully, using an immersion blender, blend soup until smooth. (Alternately, pour soup into a large bowl and allow soup to cool slightly; ladle soup into a blender, in batches as necessary. Remove center from blender cover or cover leaving partly ajar so steam releases. Blend soup until smooth. Return soup to the hot pot and repeat with remaining soup.) Reheat soup if necessary.
To serve, ladle into serving bowls. Top each serving with julienne strips of zucchini and sprinkle with 1 tablespoon fresh grated Parmesan cheese.
Nutrition information per serving:
Calories134Fat6 gSodium127 mgSaturated fat1 g
Carbohydrates9 gProtein11 gCholesterol4 mgDietary fiber3 g
It’s too soon to tell how much the immigration crackdown is to blame.
