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French Zucchini Soup - {Soupe La Courgette} Recipe - Cooking Index

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French Zucchini Soup - {Soupe La Courgette}

This marvelous and practically instant soup is compliments of Mme. Marie-Josie Diacre, my professor of French at the Touraine Institute in France this summer of '99. She was a wonderful teacher -- and clearly is an excellent cook for her husband, 3 sons, and 5 grandchildren. Her original recipe is reproduced below. I believe it is a general favorite in French home cooking, as my dear friend Danielle Moreau independently recommended it to me, but cooked with chicken stock instead of water. SOUPE À LA COURGETTE par Mme. Diacre Courgettes coupees en rondelles. Sel. Poivre. Ail. Thym. Faire cuire avec un feu d'eau (juste à la hauteur des courgettes). Après cuisson ajouter 2 Vache qui-rit et mixer.

Courses: Soup
Serves: 4 people

Recipe Ingredients

2   Zucchini - scrubbed, and (medium)
  Sliced into rounds
1   Garlic clove - pressed or chopped
  Fresh or dried thyme - to taste
  Salt - to taste
  Freshly-ground black pepper - to taste
  Water or chicken stock - just to cover
4   Laughing Cow cheese ("La Vache Qui Rit")
  Minced parsley - for garnish

Recipe Instructions

Put the sliced zucchini, garlic, thyme, salt, and pepper in a saucepan and just cover with water or stock. Bring to a boil, lower heat, and simmer until the zucchini is just tender -- about 10 minutes.

Puree in a blender, solids first, then pop in the cheese wedges and process until they are melted into the soup.

Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.

Serve hot to 4 people as light, creamy, and flavorful first course. It is also quite wonderful served cold.

Soup Of The Evening...Beautiful Soup at


Average rating:

7.5 (13 votes)

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