2 November 2017

Zucchini soup with cheese cream

Main courses

Yes ok, half of the people that cook must already know about this super easy but however essential soup recipe. But for the other half, it would have been a shame to miss it.

So here it is, a little bit customized…


For 6 people

  • 3kg (6 lb) of organic zucchinis
  • 12 laughing cow cheese
  • 3 stock cubes
  • 250ml (1 cup) of liquid cream
  • 150g (5 oz) of cream cheese
    (St Moret, Philadephia…)
  • grated parmesan
  • bread

Wash the zucchinis and cut them in pieces.
Put them in a large pan with the stock cubes, and cover with water.
Cook on medium heat until the zucchinis are done.
Blend with the laughing cow cheese.
Add salt and pepper according to taste.

Cut some bread slices into small cubes. Sauté them with salted butter in a frying pan, until golden brown (or even better, with some ghee and a pinch of fleur de sel). Set aside.

For the cheese cream, two solutions:

1/ mix well the cream and the cream cheese, and pour into a siphon with one or two gas cartridges. Set aside in the fridge.

2/ whip the cream until thick, (in this case use only minimum 30% fat cream), gently mix with the cream cheese and set aside in the fridge.

Serve the zucchini soup hot, add some cheese cream on the top and sprinkle with grated parmesan and golden croutons.


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