Courgette (Zucchini) Soup Time: 30 minutes
Courgette sounds nicer and why not the French word rather than the Italian? This is a simple recipe, but delicious. You could chop some olives to sprinkle on top, snip fresh chives or even a dab of pesto on top of the crème fraiche! Don't peel the zucchini, it's healthier and gives the soup a nice color!
Summer: For chilled soup make at least 2 hours or up to 1 day in advance. If you don't have time
(or forget) just serve it warm. Garnish with freshly snipped chives.
Winter: Serve hot, garnished with some freshly ground pepper....... not necessary to wield a
3 foot tall pepper grinder at the table, however.
2 cups chopped zucchini - about 1 - 8" (20cm) long one, peeling optional
1 medium onion, chopped
1 - 1 1/2 cups chicken stock
1 tbs butter
1/2 tsp thyme
2 tbs (1 oz, 30 ml) Creme fraiche or sour cream for garnish
Chop onion and zucchini. In medium saucepan sauté onion in butter until transparent. Add zucchini, thyme and just enough chicken stock to cover. Bring to a boil, reduce heat, cover and simmer for about 15 minutes. Puree solids, adding enough of the stock to get the consistency for the soup that you like - we like it thick. Serve, either hot or cold, with a dollop of crème fraiche in the center (draw a knife through it to make fancy patterns if you are feeling creative) and snipped chives or freshly ground pepper.
Cooking for Two? Or more?
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