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Add a photoServings: 4
Ingredients
- 2 med zucchini scrubbed, and sliced into rounds
- 1 x garlic clove pressed or possibly minced Fresh or possibly dry thyme to taste Salt to taste Freshly-grnd black pepper to taste Water or possibly chicken stock just to cover
- 4 x wedges Laughing Cow cheese ("La Vache Qui Rit") Chopped parsley for garnish
Directions
- Put the sliced zucchini, garlic, thyme, salt, and pepper in a saucepan and just cover with water or possibly stock. Bring to a boil, lower heat, and simmer till the zucchini is just tender - about 10 min.
- Puree in a blender, solids first, then pop in the cheese wedges and process till they are melted into the soup.
- Pour into bowls, top each with a sprinkle of chopped parsley, and serve immediately.
- Serve warm to 4 people as light, creamy, and flavorful first course. It is also quite wonderful served cool.
- Comments: 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 A LA COURGETTE par Mme. DiacreCourgettes coupees en rondelles. Sel. Poivre. Ail. Thym. Faire cuire avec un feu d'eau (juste a la hauteur des courgettes). Apres cuisson ajouter 2 Vache qui-rit et mixer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 244mg | 7% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.61g | 1% |
| Protein 1.13g | 2% |
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