Puréed Zucchini Soup with Basil Oil and Ricotta

Ingredients

• basil oil
  1 unit
• packed fresh basil leaves
  1 cup
• extra virgin olive oil
  1/2 cup
• -
  1 unit
• Soup
  1 unit
• Tbs. extra virgin olive oil
  2 unit
• shallots

  finely chopped
  2 unit
• celery

  finely chopped
  2 stalks
• garlic

  chopped
  1 clove
• small

  tender zucchini, cut into 1/2-inch cubes
  1 1/2 lb
• ground cinnamon
  1/4 tsp
• salt and freshly ground black pepper to taste
  1 unit
• vegetable stock
  3 cups
• Squeeze of lemon juice
  1 unit
• skim-milk or whole-milk ricotta
  1 cup
• 1% or whole milk
  1/4 cup