Savour the rich taste of yellow zucchini with this Autumn soup!
YELLOW ZUCCHINI SOUP WITH PEPPER BOURSIN AND CHESTNUTS
For 8 people or 2 litres of soup
What do you need?
• 2 yellow zucchini
• 1 yellow capsicum
• 1 pepper Boursin of 150 gram (alternatively use 150 gram of cream cheese and add 1 tsp. of freshly ground black or white pepper and a pinch of salt)
• 1 litre of vegetable stock
• 1 litre of chicken stock
• 1 large onion
• 25 gram unsalted butter
• 8 chestnuts (precooked out of a tin, to garnish)
• 1 pinch of pepper
Wash the zucchini and capsicum.
Remove both ends of the zucchini. Chop into big chunks.
Cut out and discard the seeds of the capsicum. Cut into large pieces.
Peel and slice the onion roughly.
In a big pot, melt the butter on a medium heat. Sauté the onion until translucent.
Make sure the onion doesn’t turn brown.
Continue stirring for 3-5 minutes until the onion caramelises. (It goes sweet in taste without browning)
Deglaze with the chicken stock. Stir.
Add the vegetables and vegetable stock. Stir.
Cook for 25 minutes without a lid.
Check with a sharp knife if the vegetables are soft.
If not, cook for another 5 minutes.
Let it cool down completely (even overnight). This will add to the taste.
Mix with a hand blender for a few minutes until the soup gets a creamy texture.
Let it rest for 1 hour.
These 2 steps are important for the richness of the taste.
Reheat the soup before serving.
Place a spoon of Boursin the middle of the plate and top with a chestnut.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.