“If you grow zucchini in your garden and you are looking for ways to use the proverbial bumper crop, this recipe is an excellent place to start,” says Sasha Muniak, founder of Mangia. It is elegant and easy to prepare on a hot summer’s day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.
10 medium zucchini
1 small yellow onion
2 garlic cloves
10 basil leaves
1 tablespoon extra-virgin olive oil
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
¾ cup mascarpone cheese
- Wash and trim the zucchini and slice it into 1-inch rounds.
- Peel, trim, and dice the onion fine. Peel, trim, and slice the garlic. Wash the basil leaves and chop fine.
- In a large heavy pot, saute the onion in the olive oil over medium heat, stirring, until translucent. Add the garlic and saute for 3 to 5 minutes, taking care not to let it brown. Add the chicken broth and bring to a boil. Add the zucchini, thyme oregano, and salt. Cook, covered for 30 minutes. Turn the heat off under the soup and let it cool.
- In the meantime, place the mascarpone in a bowl and whisk it vigorously; add the chopped basil. Let the mascarpone cream stand at room temperature until serving.
- Puree the soup in batches in a blender or food processor. Transfer to a bowl, cover, and chill for 1 hour. When ready to serve, spoon a dollop of the basil mascarpone cream on top of each serving.
Prepping in advance: The soup can be made 1 day ahead through step 3.
Let cool, cover tightly, and refrigerate. One hour before serving, proceed with steps 4 and 5 to finish and serve.