Ingredients (servings for 8):
>For the croutons:
Unsalted butter - 2 Tbs.
Basil leaves - 1/3 cup, finely chopped
Country bread - two 1/2-in-thick slices, cut into 1/2-in dice
Salt and freshly ground pepper
>For the soup:
Unsalted butter - 3 Tbs.
Extra-virgin olive oil - 3 Tbs.
Celery ribs - 3, peeled and diced
Onion - 1 medium, minced
Bay leaf - 1
Thyme leaves - 1/2 tsp., chopped
Zucchini - 1.5lbs, cut into 1/2-in pieces
Chicken stock or canned low-sodium broth - 3 cups
Salt and freshly ground pepper
Basil leaves - 8 small pieces
Procedures:
>For the croutons:
1. In a large skillet, melt the butter over medium-high heat.
2. Stir in the basil, then add the bread and toss to coat with the butter.
3. Season the bread with salt and pepper.
4. Cook for about 3min with stirring, until the bread are lightly toasted and crispy. Then transfer to a plate.
>For the soup:
5. In a large heavy saucepan, melt the butter in the olive oil.
6. Add the celery, onion , bay leaf and thyme and cook over LOW heat for about 20min, stirring occasionally, until the onion is soft.
7. Increase the heat to medium and stir in the zucchini and stock, season with salt and pepper and simmer the soup for about 10min, until the zucchini is soft.
8. Discard the bay leaf.
9. Working in batches, puree the soup in a blender until smooth.
10. Return the soup to the saucepan and reheat gently.
11. Season with salt and pepper.
12. Scoop the soup into bowls, top with the croutons and basil leaves and serve.
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Adapted from a recipe from FOOD & WINE, April 2002.