• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 medium onions, coarsely chopped

  3. 1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise

  4. 1/2 inch thick

  5. 3 cups vegetable stock

  6. Salt and freshly ground pepper

  7. 3 tablespoons creme fraiche

  8. Sherry vinegar, for drizzling

Instructions Jump to Ingredients ↑

  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.

  2. 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.


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