Ingredients:

  • 1 Tbsp (15 g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Sea Salt, plus more for seasoning
  • 4 medium/large Zucchini (or Courgettes), roughly chopped (800 g)
  • 1 small Russet or Yukon Gold Potato, peeled and diced (100 g)
  • 4 cups (950 ml) Chicken or Vegetable Stock, low sodium
  • 1/2 tsp freshly ground Black Pepper
  • 1/4 cup loosely packed Fresh Basil leaves (6 g)
  • 1/2 cup (120 ml) Heavy Cream (Double Cream), room temperature

Instructions:

  1. Melt the butter with the olive oil over medium heat in a heavy-bottomed pot. Add the diced onion and 1/2 tsp of salt. Sauté gently until the onions are translucent and softened, about 5-7 minutes. Do not allow them to brown.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini and the diced potato. Stir well and cook, stirring occasionally, for 8-10 minutes. This concentrates the zucchini flavor and prevents a watery soup.
  4. Pour in the 4 cups (950 ml) of stock. Bring the mixture up to a rolling boil, then immediately reduce the heat to a gentle simmer.
  5. Cover the pot partially and simmer gently for 10-15 minutes, or until the potato and zucchini are completely fork-tender.
  6. Remove the pot from the heat and allow the soup to cool slightly (about 5-10 minutes) before blending for safety.
  7. Purée the soup until completely smooth and velvety using an immersion blender or a standard countertop blender (working in safe batches). Return the puréed soup to the pot.
  8. Place the pot over very low heat. Stir in the fresh basil leaves and the heavy cream. Cook for 2-3 minutes, just until warmed through. Do not boil the soup after adding the cream.
  9. Taste the soup. Adjust the final seasoning with the remaining salt and freshly ground black pepper.