Cream of Zuchinni & Basil Soup

I really love a good hearty soup. It’s a great way to relax after work right before cuddling on the couch. Super easy to do and why not enjoy cooking it with a glass of wine!

What you’ll need:

• 4 cups of chopped zucchini

• 1/2 cup of chipped red onion

• 3 cloves of garlic

• 6 cups of chicken broth

• 1/2 cup of fresh basil leaves

• 1 tsp of fennel seeds

• 1 tsp of marjoram

• 1 tsp of thyme

• 2 medium yellow potatoes cubed

• 1/4 cups of whipping cream

• 2 tbsp of olive oil

What you’ll do:

In a deep Dutch oven or a pot of your choice, bring your chicken broth to a boil.

Reduce to medium-high heat, add fennel seeds, marjoram and thyme, cook for 90 secs.

Add zuchinni, red onion, garlic, potatoes and basil. Cook for about 20 mins, when the potatoes start to mush at the touch.

With a hand mixer, combine all ingredients until smooth. On medium heat, cook down another 10 mins.

Add cream, on low heat cook for another 10mins.

You are ready to serve!

** Tip: Drizzle some panfried panchetta cubes for extra crunch & saltiness or sprinkle some of your favorite cheese; I suggest Parmigiano Reggiano!