Zucchini Bisque with Homemade Crème Fraîche

A delightful and refreshing chilled zucchini bisque topped with a dollop of homemade crème fraîche, perfect for a light summer meal.

Ingredients

5	or 6 medium fresh zucchini
2	tablespoons Do not substitute olive oil- the onions may burn
2	large Spanish onions, thinly sliced
6	cloves fresh garlic, peeled and crushed
1	cup good, dry white wine
	Kosher salt and freshly ground black pepper
	Crème fraîche (Try to use a fresh-tasting, local brand, or make your own)
1	handful of chopped chervil, basil, or cilantro (optional)

Instructions

• 1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare two baking sheets by lining them with parchment paper. Proceed to slice the zucchinis into even rounds, approximately 1/2 inch thick, and arrange them on the prepared pans. Roast the zucchinis in the oven without any added seasonings or oil for about 10-15 minutes, ensuring they do not burn. The goal is to extract excess moisture and intensify the flavor.
  3. In a large soup pot, heat grapeseed or canola oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they caramelize to a golden color, which may take up to 20 minutes. Season with a pinch of salt, adjusting the heat if necessary to prevent over-browning.
  4. Once the onions are caramelized, incorporate the crushed garlic and an additional pinch of salt. Saute until the garlic softens, usually 2-4 minutes. Pour in the white wine to deglaze the pan, scraping off any browned bits from the bottom. Allow the wine to reduce slightly until the alcohol aroma dissipates.
  5. Introduce the roasted zucchinis to the pot, adding more salt to taste. Cover with water or high-quality chicken stock, ensuring the liquid level is about 2 inches above the ingredients.
  6. Bring the soup to a gentle simmer and let it cook for a minimum of one hour. Remove from heat and let it sit for an additional hour to cool down gradually.
  7. Carefully blend the soup in batches until smooth. Adjust the seasoning with salt and freshly ground black pepper. Return the blended soup to the pot, bring it back to a simmer, and continue cooking for at least 30 minutes to allow flavors to meld. Chill in the refrigerator for a minimum of 5-6 hours, preferably 24 hours for optimal taste.
  8. When ready to serve, ladle the cold soup into bowls and garnish each serving with a generous dollop of crème fraîche. Sprinkle with chopped chervil, basil, or cilantro as desired, along with a dash of freshly ground black pepper. Accompany with toasted baguettes spread with fresh chèvre cheese.

Jul 19, 2024