Chipotle Zucchini Soup
Leave the chili in your soup until its as spicy as you want
This soup requires less than 30 minutes to make. It has a creamy texture, yet it has no cream or butter. Chipotle chiles are dried, smoked jalapeños. They are about 1” long and vary in their heat and spice. Leave the chile in your soup until it is as spicy as you want, then remove it.
Ingredients
1 clove garlic, peeled and smashed
1 onion, peeled and chopped
1 dried whole chipotle chile
2 tablespoons olive oil
4 zucchinis cut into 1/2-inch slices
4 cups hot chicken broth
1 cup of white wine
1 cup frozen peas
6-8 ounces trimmed watercress or baby spinach
juice of 1/2 lemon, or tadd more o taste
10 basil leaves, torn into small pieces
salt and pepper
1/4 cup fresh basil leaves (optional)
Instructions
In a large pan, combine garlic, onion, chile, and 2 tablespoons olive oil. Place over medium heat, and sauté until onion is soft on edges, about 5 minutes.
Add wine and cook for one minute.
Add zucchini and broth. Bring to a simmer and cook until zucchini is almost soft. Taste soup for spiciness and remove the chile when you have the amount of flavor desired.
Add peas, simmer for 1 minute. Then remove from heat and add the fresh watercress or spinach.
Allow soup to cool slightly. Working in several batches, transfer soup to a blender (do not fill container more than halfway), and, holding onto lid tightly with a dishtowel to keep the soup from escaping, puree until very smooth. Begin at a low speed and gradually increase to high.
Season soup with lemon juice and salt. If soup is too thick, add a small amount of hot water. Stir in basil leaves and ladle into soup bowls. Garnish with a swirl of Basil Oil.