📝 About This Recipe
This vibrant, emerald-hued soup captures the essence of a sun-drenched garden in a single bowl. By gently sweating garden-fresh zucchini with aromatic leeks and finishing with a flurry of peppery sweet basil, we create a texture that is incredibly creamy without the need for heavy dairy. It is a sophisticated yet soulful dish that celebrates the simplicity of peak-season produce and the transformative power of fresh herbs.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for richness)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 medium Shallot (finely diced)
The Base
- 2 pounds Zucchini (approx. 4-5 medium, sliced into half-moons)
- 1 small Yukon Gold Potato (peeled and diced small for natural thickening)
- 4 cups Vegetable Broth (low sodium)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 cups Fresh Basil Leaves (tightly packed, stems removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Heavy Cream or Crème Fraîche (optional, for a silkier finish)
- 1/4 cup Parmesan Cheese (freshly grated)
For Garnish
- 1 handful Micro-basil (or small torn leaves)
- 2 tablespoons Pine Nuts (toasted)
- 1 teaspoon Chili Oil (for a hint of heat)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is foamy.
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2
Add the sliced leeks and shallots to the pot. Sauté for 5-7 minutes, stirring frequently, until they are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Add the sliced zucchini and the diced potato. Season with the kosher salt and black pepper, tossing well to coat the vegetables in the aromatics.
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5
Pour in the vegetable broth. The liquid should just barely cover the vegetables; if not, add a splash more water or broth.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 15-18 minutes, or until the potatoes and zucchini are very tender when pierced with a fork.
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7
Remove the pot from the heat. Let it sit uncovered for 5 minutes to cool slightly before blending; this prevents the steam from creating too much pressure.
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8
Add the fresh basil leaves directly into the pot. The residual heat will wilt them perfectly without dulling their bright green color.
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9
Using an immersion blender, puree the soup until completely smooth and velvety. If using a standard blender, work in small batches and hold the lid down with a kitchen towel.
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10
Stir in the lemon juice and the grated Parmesan cheese. If you desire extra richness, stir in the heavy cream or crème fraîche at this stage.
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11
Taste the soup and adjust the seasoning with more salt or pepper if necessary. The lemon juice is key to making the basil 'pop'.
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12
Ladle the warm soup into bowls. Garnish with toasted pine nuts, a drizzle of chili oil, and fresh micro-basil for a professional touch.
💡 Chef's Tips
To keep the soup a vibrant green, avoid overcooking the zucchini; stop as soon as they are tender. Always add the basil at the very end of the process to preserve its fresh, peppery volatile oils. If your zucchini are very large, peel half of them to avoid a bitter skin flavor, but keep some skin for the color. For a vegan version, omit the butter and cheese; the starch from the Yukon Gold potato provides plenty of creaminess. If serving cold (as a refreshing summer gazpacho style), increase the salt slightly as cold temperatures dull the palate.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Sauvignon Blanc or a dry Vermentino. A side of heirloom tomato salad with balsamic glaze complements the basil notes beautifully. Add a dollop of lemon-zested Greek yogurt on top for extra tang and protein. Serve in small espresso cups as an elegant 'soup shot' appetizer for dinner parties.