© P-A Jorgensen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

Winemaker Jeremy Seysses has developed a wide repertoire of dishes to use up the zucchini from his half-acre garden: ratatouille, sautéed zucchini, zucchini fritters, stuffed zucchini, zucchini cake. But this ultra-simple soup is the family favorite. "We have nothing from the garden for an eternity, then all of a sudden, we have to eat zucchini every day for two months just to keep up," he says. His soup can be served warm, or chilled for a sunny evening. ("Yes, we actually do get occasional sunny evenings in Burgundy," he reports.)    More Vegetable Soups  

How to Make It

Step 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.

Step 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.

Suggested Pairing

Domaine Dujac is primarily known for its great red wines, but they produce a small amount of white Burgundy from Morey Saint-Denis. It's fresh, with a touch of spicy oak—an ideal match for this simple soup.

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