Tuesday, October 22, 2013

No Cream-Creamy Spinach Basil Soup

Jana shared this recipe with me because I am usually desperately trying new recipes to use up the plethora of zucchini from our garden.  For some unknown reason, our garden didn't yield much zucchini this year.  So I BOUGHT some at the produce stand down the street and LOVED this new soup recipe!!

  • 3 tablespoon olive oil
  • 4 clove garlic, crushed
  •  2 leeks, green parts trimmed and discarded, white parts washed well and chopped
  • 4 medium zucchini, ends trimmed, and chopped (about 4 cups total)
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups chicken stock
  • 4 tablespoons fresh basil
  • 3-4 cups fresh spinach, coarsely chopped
  • 1-2 cups cooked chicken (Optional)
  1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
  1. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes. Serves 4

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