French Zucchini Soup - {Soupe à La Courgette} Recipe - Cooking Index
French Zucchini Soup - {Soupe à La Courgette} Recipe - Cooking Index
This marvelous and practically instant soup is compliments of Mme. Marie-Josie Diacre, my professor of French at the Touraine Institute in France this summer of '99. She was a wonderful teacher -- and clearly is an excellent cook for her husband, 3 sons, and 5 grandchildren. Her original recipe is reproduced below. I believe it is a general favorite in French home cooking, as my dear friend Danielle Moreau independently recommended it to me, but cooked with chicken stock instead of water. SOUPE À LA COURGETTE par Mme. Diacre Courgettes coupees en rondelles. Sel. Poivre. Ail. Thym. Faire cuire avec un feu d'eau (juste à la hauteur des courgettes). Après cuisson ajouter 2 Vache qui-rit et mixer.
Courses: Soup| 2 | Zucchini - scrubbed, and (medium) | |
| Sliced into rounds | ||
| 1 | Garlic clove - pressed or chopped | |
| Fresh or dried thyme - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Water or chicken stock - just to cover | ||
| 4 | Laughing Cow cheese ("La Vache Qui Rit") | |
| Minced parsley - for garnish |
Put the sliced zucchini, garlic, thyme, salt, and pepper in a saucepan and just cover with water or stock. Bring to a boil, lower heat, and simmer until the zucchini is just tender -- about 10 minutes.
Puree in a blender, solids first, then pop in the cheese wedges and process until they are melted into the soup.
Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.
Serve hot to 4 people as light, creamy, and flavorful first course. It is also quite wonderful served cold.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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