I have yet to hear anyone complain about how they don't have enough zucchini in their garden, their CSA or at the farmer's market. After making zucchini bread and zucchini sautéed with any number of other vegetables, I was anxious to try something different and found just the recipe in this month's Food and Wine magazine - Zucchini Soup with Crème Fraîche. This delicious soup can be served either warm or cold and tastes even better if you use homemade vegetable stock. If you have a mix of summer squash and zucchini, that will work well in this soup, too.
Zucchini Soup with Crème Fraîche
Yield = 6 servings
Total Time = 30 minutes
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
1. In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes.
2. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil.
3. Simmer over moderate heat until the zucchini is tender, about 10 minutes. Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with salt and pepper.