Zucchini Soup with Crème Fraîche

By barbsjustagirl

This ultra-simple soup is a favorite of winemaker Jeremy Seysses and his family. The soup can be served warm, or chilled for a sunny evening.

Ingredients

• 2 tablespoon(s) extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1.75 pound(s) medium zucchini, quartered lengthwise and cut crosswise 1/2-inch thick
• 3 cup(s) vegetable stock
• Salt
• Freshly ground pepper
• 3 tablespoon(s) crème fraîche
• Sherry vinegar, for drizzling

Preparation

Step 1

In a saucepan, heat the oil. Add the onions and 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. 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 a little sherry vinegar.