Easy Zucchini-Basil Soup

Описание: The great thing about this zucchini-basil soup is that it cooks so darn quickly. Zucchini is a very watery vegetable with a weak, almost spongy structure that breaks down very rapidly when cooking. This is frequently an obstacle when cooking zucchini, but here it's a positive boon: It means we can cook the zucchini until tender enough to blend while still retaining its bright green color for a soup that is as tasty as it is attractive.

WHY IT WORKS
Leeks are a mild onion that complement mild zucchini perfectly.
Adding basil in two stages gives you layers of basil flavor.

INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more as needed (30ml)
1 large leek, finely diced (about 8 ounces; 225g)
3 medium ribs celery, finely diced (about 6 ounces; 170g)
Kosher salt
3 medium cloves garlic, minced (about 3/4 ounce; 25g)
1 1/2 pounds zucchini, split lengthwise and cut into 1/2-inch disks (700g)(see note above)
2 cups packed fresh basil leaves, roughly chopped, divided (about 2 ounces; 55g)
5 cups water (1.25 liters)
Freshly ground black pepper
Juice from 1 lemon

DIRECTIONS
1. Heat olive oil in a large sauce pan or saucier over medium heat until shimmering. Add leeks and celery. Season with salt, and cook, stirring, until the vegetables are softened but not browned, about 5 minutes. If the pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring, for 1 minute. Add half of basil, stir to combine, and add the water.

2. Bring to a simmer and cook, stirring occasionally, until the zucchini is tender but still bright green, about 10 minutes. Add the remaining half of the basil and blend the soup using a handheld immersion blender, or a countertop blender until it as rough or as smooth as you like it. Season to taste with more salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.