We’ve had two
wonderful weeks lately: a big bright sun, a cloudless sky and very soft
temperatures with almost no wind. It felt like spring even though the calendar
states we still have to wait a couple more days to officially in spring.
But in my kitchen,
there are no seasons, almost. I have to admit that I like to cook local
products and that means that somehow I respect the seasons. What I mean is that
I cook according to the weather. And since we have a very spring-like weather,
I wanted to cook a dish that was green, green as the grass growing in gardens,
green as the new vegetables that we will soon be enjoying, green as the nature
all around me is blooming.
I will stop the poetry
here and simply share with you my zucchini soup recipe. It’s a classic in
France, I think. Most women and especially mothers have heard of it here and
they use it to make their kids eat soup. Because we put in some Laughing Cow
cheese. Yes yes yes, some cheese! It gives the soup a creamy and soft taste and
chase the bitter taste zucchinis can sometime have. Just try it, you won’t be
disappointed.
I like serving mine
with some homemade croutons and a drizzle of olive oil. It enhances the
flavors.
Zucchini soup – serves
4:
-
3 large
zucchinis
-
5 portions
of Laughing Cow cheese
-
Basil to
taste
-
2 table
spoons olive oil
-
Salt and
pepper to taste
Peel and cut the
zucchinis in large pieces. Cook them in some salted boiling water until they
are tender (a knife can be easily put in and out the vegetables). Keep the
cooking water and set the zucchinis in a blender or a food processor.
Mix the zucchinis with
the basil, salt and pepper. Add a bit of the cooking water and the cheese. Keep
adding some of the water until you get the consistency you wish.
Serve hot with
homemade croutons and a drizzle of olive oil.
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