Green Pea and Zucchini soup


Makes 6 servings

This nutritious soup is truly a dish for all seasons, as it can be served at any time of year. Because it is so easy to prepare and freezes well, I usually have a batch on hand for last-minute dinner guests.


1 pound zucchini

4 tablespoons extra virgin olive oil

4 garlic cloves, finely chopped

20 ounces frozen sweet green peas, defrosted

3 1/4 to 4 cups  vegetable broth

10 basil leaves, torn

Kosher salt

Freshly ground black pepper

1/4 cup grated Parmesan cheese


Rinse the zucchini and trim the ends. Cut into 1/2-inch cubes.

Heat the oil in a medium saucepan. Add the zucchini and garlic and saute for a minute.

Add the peas and 3 1/4 cups broth and bring to a boil over high heat. Lower the heat and cook, covered, for 5 minutes.

Cool the soup a little. Puree half the soup coarsely in a blender. Return it to the saucepan and reheat, adding more broth as needed, until the soup reaches the desired consistency. Stir in the basil. Season to taste with salt and pepper. Sprinkle with cheese and serve.