This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I make on a regular basis. However, due to its flavor or other variables, it is a recipe that I want to keep around for later experimentation or reference.
I enjoyed this soup and its fresh, slightly acidic taste. However, in my view, this is more of a side-dish than a meal as on its own it does not satiate me when consumed alone. While it does freeze well, it would fill a number of containers since I would probably only thaw a couple portions at a time over a long period of time. Also, while I grow basil at home, it is usually a single plant indoors and this recipe would decimate that and still require buying several, additional fresh leaves.
While I may be able to adjust ingredient sizes to reduce the amount of basil needed and perhaps cut out the celery, the leek use here sort of determines the balance of things. I do not use leeks that much–not because I do not like what they add flavor-wise, but because they are pretty big and to make smaller portions of things I’d probably need a few recipes that use leeks in a week to use it up without wasting it.
For something similar, I would much rather make and freeze servings of Pressure Cooker Split Pea Soup. However, if I am making several dishes for several people on a warm day, this would be a great side dish served cold alongside more substantial proteins and carbohydrates.
The first time I made this, I used an immersion blender to smooth it out. I felt that the result was a little too “grainy” for my tastes, so the next time I decided to use a blender to smooth it out more. Unfortunately, while I did split the blending step into two stages, and held my hand on top of the cover of the blender while running it, the pressure of the blending process surprised and overpowered me sending soup all over the kitchen, tripping a circuit breaker, and making me spend a bit of time cleaning up the mess. And perhaps that is another reason that I’m labeling this as a “good, but” recipe. Also, the last time I made this, some of the zucchini I used was a bit old and getting slightly bitter.
Timings
Prep: 9 minutes
Cook: 35 minutes
Total: 44 minutes (although I would let it cool to room temperature then chill before serving adding at least a couple of hours to that)
Equipment Notes
- An immersion or other blending device is used for this recipe.
- I use a 5qt saucepan for this which should be fine if using an immersion blender and a little overkill otherwise.
Ingredients
- 2T olive oil
- 1 leek, “green” tops removed and the rest sliced in half, cleaned well, then finely diced
- 3 ribs celery, thinly sliced
- 1/4t salt
- 4 cloves garlic, minced
- 1lb (about 3) zucchini, halved and sliced about 1/2in
- 1C basil leaves, chopped and divided
- 5C water
- 2t pepper
- 1T lemon juice (about 1 lemon)
Steps
- Heat the olive oil in the saucepan over medium heat until it starts to shimmer.
- Add leeks, celery, and salt. Cook about 5 minutes until softened stirring occasionally.
- Add garlic and cook 30 seconds stirring constantly.
- Add zucchini and cook 1 minute, stirring a couple of times.
- Add 1/2C basil and mix well.
- Add water and mix well.
- Increase the heat to bring the liquid to a light simmer then reduce the heat to keep at a light simmer and cook for 15 minutes or until the zucchini is soft.
- Add the remaining basil, along with the pepper and lemon juice.
- Take off the heat, and use an immersion blender or transfer to a blender (being careful not to fill it more than halfway at a time!), and blend until smooth to your liking.
- Add salt, pepper, and lemon juice to taste and blend.