This soup is amazing. Light, velvety, creamy. You will love it. Zucchini is the star of this soup, and it definitely changes from the usual way we cook it. It is so simple!
In France, “La Vache Qui Rit” is very popular. They even sell it in a mini cube version, to be served as an aperitif. They’re called apericubes. The flavors of apericubes range from blue cheese to goat cheese and rosemary, olive, tomato or ham. I love them!
- 1 Onion coarsely chopped
- 2 Shallots sliced
- 4 Big zucchinis, peeled and sliced
- 1 or 2 tbsp of olive oil
- Thyme
- Salt and pepper to taste
- 2 Pints of water
- A cube of chicken stock (optional)
- 4 Portions of Laughing Cow cheese
Heat the olive oil in a saucepan & brown the onions and shallots on high heat. Then add the zucchini and water; chicken stock if you are using it (you are the chef), the thyme and, of course, the cheese… boil for about 15 minutes, on medium heat. Stir often.
Transfer everything to the blender. Taste, add salt and pepper, and maybe a
little more olive oil.
Serve and enjoy!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641
