Zucchini Bisque with Homemade Crème Fraîche
Serves: 6 servings
Ingredients:
8
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 |
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| 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. |
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| 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. |
Published on Jul 19, 2024 by Luminița