Our team loves soup anytime of year. I read about this soup in Departures Magazine about two years ago and saved the article. We enjoy the stories that accompany the recipes. Michael Booth, who trained with Joel Robuchon, recommended this simple, rustic style French soup made by a 13 year old girl named Camille. Maralyn and I tried to find it in the food-lovers city of Lyon in January to no avail.
We like it because Camille uses one of our favorite cheeses for snacks, soups and toppings on casseroles – Laughing Cow Cheese.
Soupe a’ lacourgette -6-8 servings
Ingredients
2 tbsp olive oil
3/4 lb slab bacon, rind discarded, sliced 1/4 inch thick and cut crosswise into 1/4 inch strips
2 medium onions, finely chopped
4 lbs medium zucchini, halved lengthwise and cut crosswise 1/4 inch thick
1/3 cup veal or beef demi-glacé.
6 cups of water
12 – 3/4 oz wedges Laughing Cow Cheese
2 tbsp creme fraiche
2 tbsp unsalted butter, softened
Salt and freshly ground pepper to taste
Method
In a large pot, warm the olive oil over moderately high heat.
Add the bacon and cook, stirring often, until fat starts to render, about 3 minutes.
Add the onions and cook until translucent, about 3 minutes.
Stir in the zucchini and the demi-glacé.
Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to moderately low and cook, stirring often, until zucchini is tender, about 20 minutes. Add the cheese, creme fraiche and butter.
Stir until cheese is melted. This is very quick with Laughing Cow Guyere or Swiss.
Season with salt and pepper.
Serve in warm bowls with crusty French bread and a glass of beer,cider, Perrier, or local wine.
Tips
This recipe sounds long, but is easy to make. After all. It is the recipe of 13 year old Camille, now 15. I made double for the next day. The only seasoning I added was a pinch of nutmeg at the end. I sprinkle nutmeg or paprika to most soups. The result is a hearty, healthy main meal or first course, if served in a warmed mug.
