Follow these steps for perfect results
extra-virgin olive oil
onions
coarsely chopped
zucchini
quartered lengthwise and cut crosswise 1/2 inch thick
vegetable stock
salt
pepper
freshly ground
creme fraiche
sherry vinegar
for drizzling
Heat olive oil in a saucepan over medium heat.
Add onions and cook until softened, about 5 minutes, stirring occasionally.
Add zucchini and cook until sizzling, about 2 minutes, stirring occasionally.
Add vegetable stock and bring to a boil.
Simmer over medium heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender until smooth.
Return the soup to the saucepan and rewarm.
Season with salt and pepper to taste.
Whisk in the creme fraiche.
Ladle the soup into bowls.
Drizzle with sherry vinegar before serving.
Expert advice for the best results
Roast the zucchini for a more intense flavor.
Add a pinch of red pepper flakes for a hint of spice.
Everything you need to know before you start
10 minutes
Soup can be made ahead of time and reheated.
Ladle into bowls, swirl creme fraiche, and drizzle with sherry vinegar. Garnish with fresh herbs.
Serve with crusty bread
Serve as a starter or light meal
Acidity complements the soup's richness.
Echoes the sherry vinegar in the soup.
Discover the story behind this recipe
Comfort food in many European cultures
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