Soups
Cold Squash Soup with Basil and Parmesan
Merriam Vineyards
11650 Los Amigos Road
Healdsburg, CA 95488
merriamvineyards.com
- RECIPE YEAR: 2018
- RECIPE BY: Chef Woods
- YIELD: Serves 4
- PAIRS WELL WITH: 2014 Pinot Noir Cuvee
My Italian grandmother had to put basil in everything she cooked. When Grandma planted zucchini, she had no idea how much she would get off of a few plants. After cooking all her zucchini recipes, including zucchini bread, there wasn't much left to try. Why not SOUP? Filled with, of course, basil!
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 pounds zucchini, trimmed and cut into 1/2-inch dice
- 3 shallots, finely chopped
- 1 garlic clove, minced
- 3 cups vegetable stock
- 1 cup heavy cream
- 1 bunch fresh basil, leaves coarsely chopped
- 1/2 cup grated Parmesan cheese
- Sea salt and freshly ground pepper, to taste
Directions:
In a soup pot over medium heat, warm the olive oil. Add the zucchini and cook, stirring occasionally, until lightly colored, about 12 minutes. Add the shallots and garlic and cook, stirring occasionally, for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and set over low heat. Add the cream and reheat the soup, stirring continually to prevent it from burning. Stir in the basil and cheese until well combined. Adjust the seasoning with salt and pepper. The soup can be served hot or cold. Ladle the soup into bowls and finish with a generous drizzle of extra-virgin olive oil. Pair with Merriam Vineyards Fume Blanc.
