Recipe : Zucchini and Basil Soup - Grapeseed Kitchen : Grape Seed Oil & Recipes

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Zucchini and Basil Soup with Squash Blossom Croutons

?Zucchini and Basil Soup?

Salute Santé!® Basil Grapeseed Oil

1/4 cup

Mmedium-sized onion

1/2

Garlic (chopped)

2 cloves

Water or Vegetable stock

1 quart

Zucchini cut into slices

2 lbs.

Basil leaves (chopped)

1/4

Heavy cream or milk (optional)

1/4 cup

1. Saute onions and garlic in Salute Santé!® Basil Grapeseed Oil about 10 minutes.	2. Add 1 quart water or vegetable stock.	3. Bring to simmer and cook for 10 minutes.
4. Add zucchini slices and return to boil. Simmer for 20 minutes.	5. When soup is cooked, remove from heat and let cool.	6. Transfer to blender or mix with hand mixer to puree.
7. Add fresh basil and blend.	8. Prepare croutons.

?Squash Blossom Crutons?

?Squash Blossom Crutons?

Salute Santé!® Grapeseed Oil

1 cup

Squash blossoms

Egg beated

?Bread Crumbs?

Bread crumbs

1/4 cup

Dried parsley

1 Tbsp.

White flour

1/4 cup

Salt

1/4 tsp.

1. Heat Salute Santé!® Grapeseed Oil.	2. Combine flour, bread crumbs, parsley and salt into one bowl.	3. In another bowl beat egg and water.
4. Place each blossom into egg and then the bread crumb mixture.	5. Coat each thoroughly.	6. Deep-fry in Salute Santé!® Grapeseed Oil, until golden brown.
7. Remove and place on paper towel to drain.
?Finish?
1. After pureeing, heat soup, add 1/4 cup cream (optional).	2. Stir.	3. Transfer to serving bowl.
4. Garnish with squash blossom croutons.

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