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Sunday, December 9

Zucchini soup with crème fraîche

Olive oil, extra virgin
2 tablespoons
Onions, medium, coarsely chopped
Zucchini, medium, quartered lengthwise, cut crosswise ½-inch thick
1 ¾ pounds
Vegetable stock
3 cups

Pepper, freshly ground

Crème fraîche
3 tablespoons
White wine or sherry vinegar
  1. In a saucepan over moderate heat, warm the oil, and then add the onions; cook stirring occasionally until soft, about 5 minutes. 
  2. Add zucchini, and cook, stirring, until sizzling, about 2 minutes. 
  3. Add the stock, and bring to a boil. 
  4. Simmer over moderate heat until the zucchini is tender, about 10 minutes. 
  5. Working in batches, puree the soup in a blender. 
  6. Rewarm in saucepan, season with salt and pepper, and whisk in crème fraîche.
  7. Ladle into bowls, and drizzle with sherry vinegar.

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