Recipes Zucchini Soup with Crème Fraîche 5.0 (1,729) Add your rating & review 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 By Jeremy Seysses Updated on March 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: © P-A Jorgensen Total Time: 30 mins Yield: 6 Ingredients 2 tablespoons extra-virgin olive oil 2 medium onions, coarsely chopped 1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick 3 cups vegetable stock Salt and freshly ground pepper 3 tablespoons crème fraîche Sherry vinegar, for drizzling Directions 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. 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. Rate it Print