YELLOW ZUCCHINI WITH BASIL AND HAZELNUT
1kg yellow zucchini, thinly sliced
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 litre vegetable stock, or water
50g sour cream
50g hazelnut, boiled
1 bay leaf
2 tsp salt
1/4 tsp pepper, crushed
A handful of basil
Heat oil in a saucepan on low heat and add onion and garlic. Cook till they soften. Add zucchini, bay leaf, salt and pepper. Stir occasionally. Sauté for about 5 minutes. Add stock or water and simmer for a few minutes till the zucchini is tender. To make the zucchini retain its colour, it’s important to cook it on low flame.
Add pre-boiled hazelnuts and basil.
Let the soup cool a little, then purée in a blender. Again transfer on to the flame and mix cream. Refrigerate.
Serve chilled, garnished with a dollop of sour cream, a few crushed hazelnuts and basil leaf.
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