The hot Houston weather, Food & Wine and winemaker Jeremy Seysses inspired my soup selection today. Jeremy Seysses has developed a wide repertoire of dishes to use up the zucchini from his half-acre garden: ratatouille, sautéed zucchini, zucchini fritters, stuffed zucchini, zucchini cake.
But this ultra-simple soup is the family favorite. “We have nothing from the garden for an eternity, then all of a sudden, we have to eat zucchini every day for two months just to keep up,” he says. His soup can be served warm, or chilled for a sunny evening. “Yes, we actually do get occasional sunny evenings in Burgundy,” he reports.
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, coarsely chopped
- 2 cloves of garlic, crushed
- 1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
- 3 cups vegetable stock
- Salt and freshly ground pepper (to taste)
- 3 tablespoons crème fraîche
- Sherry vinegar, for drizzling
In a saucepan, heat the oil. Add the onions and garlic, cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Pour into a large bowl.Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled. Season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with a little sherry vinegar.
