When Jan recently declared he would make a zucchini soup, I wasn’t entirely convinced about the result. For me, it’s not really a classic soup ingredient. But I have to say that I was pleasantly surprised, it was a really light and lovely cream, just fantastic for hot summer days.
For 4 portions:
4 zucchinis
50g flatleaf parsley
100 g ice
200 chicken or vegetable stock
100g butter
2 tbs olive oil
1 yellow zucchini
1 slice of toast bread
This recipe is very simple, although you might find the procedure a little bit unusual. Rinse the zucchinis and cut them into very thin slices: we use a Japanese mandolin slicer. Heat up a larger pot or pan, pour in some olive oil, add zucchinis and salt. Fry the zucchinis until they start losing water. Leave them to steam for about 2 minutes and then add ice. This will help us keep the green colour. Wait until it dissolves and add parsley leaves (save some aside for decoration). Put everything in a blender and add butter. Blend until smooth. You can dilute the soup with stock or milk. Season to taste.
Cut the yellow zucchini in half, or you can shave it with a vegetable peeler. Burn with a flaming gun or grill on high heat in a dry pan. Finally, serve with toast bread croutons, parsley leaves and yellow zucchini. Enjoy your meal!
