Zucchini Soup with Green Basil Dressing
Soups • European
Description
An unnamed soup, reminiscent of minestrone with a colorful mix of vegetables. The heartiness comes from sautéed chicken thighs and gorgonzola.
Ingredients
- Onion 2 heads
- Chicken Thighs 4 pieces
- Carrot 1 piece
- Celery salt 1 stalk
- Courgette 10 oz
- Green Peas 5 oz
- Tomatoes 5 oz
- Potato 2 pieces
- Garlic 4 cloves
- Butter 5 oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Bay leaf 1 piece
- Fresh basil leaves 0 oz
- Goat cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep skillet, sauté the onion in butter over low heat until it reaches a caramelized softness. It's best to use low heat to prevent the onion and butter from burning. In another skillet, heat olive oil and sear the chicken thighs until they develop a golden-brown crust. Season with salt and pepper, then remove from heat.
Step 2
Add finely chopped carrots, garlic, and celery to the onions, and sauté together for three minutes. Then, transfer the fried chicken thighs to the saucepan, add thyme and bay leaf, and pour in water.
Step 3
Boil for half an hour, taste, season with salt and pepper, then add diced potatoes, zucchini, and tomatoes. Cook for another ten minutes, add green peas, and boil for an additional three minutes. Stir in finely chopped basil mixed with Gorgonzola, let it sit for three minutes, and then serve in bowls.
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