food travel & lifestyle
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MAD MED
About the Recipe
Zucchini and potatoes are a perfect match. Rich in nutrients and flavor. This soup is impossible not to love.
Ingredients
2.2 Lb Potatoes Yukon Gold Potatoes
1.2 Lb Zucchini
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
1/2 Onion
1 Tbsp Sea Salt + 1Tsp
5 Basil Leaves
Herbs of Choice to Garnish
2 Tbsp Parmigiano Reggiano (optional)
Preparation
Remove the basil leaves from the stem.
Keep them both and set them aside.
Remove any excess soil from the potatoes (chose the same size) and rinse them off.
Peel the potatoes, slice them, dice them into 1/2 inch sizes, and set them aside.
Wash off and dry the zucchini with a clean unscented cloth or food-grade paper towel.
Remove the edges and cut the zucchini into two halves.
Cut the halves into two halves and dice them slightly bigger than the potatoes. Set aside.
Pour one tablespoon of extra virgin olive oil and one of butter into a large pot.
Add the half onion, flat side facing the pot.
Add the basil stem.
Turn on the burner to medium heat.
Cook slowly till the bottom of the onion turns golden brown.
Once the onion caramelizes, add the potatoes and the zucchini and gently stir.
Cook for two/three minutes.
Add 1 L of water and the sea salt.
Bring the combined ingredients to a boil.
Once it reaches the boil, turn down the heat to low and let simmer for twenty minutes.
Add the basil, and using an immersion blender, blend the ingredients and continue simmering till the right consistency.
Add Parmigiano Reggiano and stir.
Plate and garnish with a teaspoon of extra virgin olive oil and herbs.
Enjoy!