Basil Zucchini Soup
By Tricia Cornell
2 tablespoons butter
½ teaspoon salt, plus more to taste
1 cup fresh basil, packed, divided
3 pounds zucchini, chopped with the peel still on
6 cups mild, unsalted chicken or vegetable broth or water
1 cup Mexican crema, or sour cream thinned with a little water
In a large, heavy-bottomed pot, melt the butter and add the shallots and salt. Cook over medium heat until very soft. Add half the basil, the zucchini, and the broth.
Simmer, covered, about 30 minutes. Puree until very, very smooth in a standing blender.
Meanwhile, puree the cream or sour cream with the remaining half cup of basil.
Drizzle over soup to serve.