RCI-SP.002.0171.001
Puréed Zucchini Soup with Basil Oil and Ricotta
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Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped shallots, sliced celery, and minced garlic, and sauté for 4–5 minutes until softened and translucent.
5 minutes
2
Add the sliced zucchini to the pot along with a pinch of cinnamon and season with salt and freshly ground black pepper. Stir well to coat the vegetables in the aromatics and cook for 3–4 minutes.
4 minutes
3
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–18 minutes until the zucchini is completely tender.
18 minutes
4
While the soup simmers, prepare the basil oil by blending the packed fresh basil leaves with the extra virgin olive oil and a pinch of salt in a small blender or food processor until smooth. Set aside.
5 minutes
5
Remove the soup from the heat and allow it to cool slightly for a few minutes before blending. Using an immersion blender or a countertop blender, purée the soup in batches until completely smooth and silky.
5 minutes
6
Return the puréed soup to the pot and gently reheat over low heat, adjusting the seasoning with additional salt and pepper as needed.
3 minutes
7
Ladle the hot soup into warmed bowls and finish each serving with a generous dollop of fresh ricotta and a drizzle of the vibrant basil oil.