Zucchini Basil Soup

The Boyfriend was out of town last week. This means a few things around here: 1) The apartment was a mess. I didn't do dishes or laundry or wipe off the counters. It was pretty gross. 2) I got to eat whatever I wanted. I didn't have to fight for veggies and I didn't have to have meat at every. single. meal. It was glorious.

I went to the farmer's market in Santa Monica on Saturday morning - another novelty - most of the time I can't drag Boyfriend out of the apartment on days that football is on TV. There was so much pretty, fresh produce and I couldn't help but buy close to 3 pounds of zucchini. And a pound of pluots. And the biggest freakin' sweet potato I have EVER seen. And a pomegranate. Mmmmmmmm fresh produce.

When I got home and assesed my spoils there was no way around it - I needed to do something with all the dang zucchini. When this recipe popped up on my google reader I knew it was the one - besides the abundence of summer squash, I also have a basil plant in my little garden that is just overflowing. And so it was

Zucchini Basil Soup

adapted from caviarandcodfish.com

1 lb zucchini, chopped

1 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
3 cups chicken stock
1/3 cup packed basil leaves
salt to taste

Saute onion and garlic in oil in a large saucepan until the onion is clear and soft. Add zucchini, salt, and chicken stock and simmer until tender, about 15 minutes. Transfer soup to a blender along with the basil and blend until it reaches the desired consistency.

Yum.