2 tbls olive oil
3 cups grated zucchini, about 3 medium.
1 cup diced sweet onion
1/8 tsp crushed red pepper flakes
1 tsp Kosher salt
1/2 tsp fresh ground pepper
1 cup fresh packed basil leaves
2 cups chicken stock (homemade preferred)
1/4 cup heavy cream
Heat the oil over medium heat until shimmering. Add the zucchini, onion and crushed red pepper flakes. Add the salt and pepper and cook until vegetables are soft but not browned and the vegetables have released their liquid. Take off heat and let cool for 15 minutes. Transfer to a high speed blender or food processor and add basil and chicken stock. Blend until smooth. Taste and adjust seasoning, add cream and blend. Chill throughly, 6 hours or over night. Garnish with fresh basil or coutons.