Il Moro Cream Of Zucchini Soup - cooking recipe

Ingredients

5 tablespoons olive oil
1 large onion, chopped
8 zucchini, chopped
2 boiling potatoes, peeled and chopped
salt & pepper, to taste
2 quarts chicken broth
1 bunch basil, chopped
1 bay leaf
garlic-flavored croutons (optional)

Preparation

Heat oil in a large saucepan over medium heat.
Add onion and saute until softened.
Add zucchini, potatoes, salt and pepper (to taste) and cook several minutes.
Stir in chicken broth (or vegetarian chicken broth) and cook over medium heat until potatoes are soft, about 30 minutes.
Add basil and bay leaf and simmer about 10 minutes more.
Remove from heat.
Discard bay leaf, allow soup to cool.
Puree soup in a blender until smooth and creamy. Reheat before serving.
Serve with garlic croutons (optional).