This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.
- 1 tbsp olive oil
- 2 onions, sliced thin
- Salt
- 2 lb of zuks, rinsed, cut into small pieces
- 1 qt chicken stock
- 1/2 c firmly packed Basil
Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.
Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.
Serves 8.
