What I'm cooking and eating

Friday, 20 November 2015

Douceur de courgettes au Vache qui Rit

I first came across this rather odd-sounding soup in a Tetrapak in a French supermarket, and liked it.  These days they seem to do it with goats' cheese, instead, but when I wanted to make soup for our lunch the other day, I thought I'd have a go.  And it is very good, although I used too much garlic (but we both have viruses, so I did that on purpose) - more than the recipe says.

1 tbs coconut oil
1 smallish onion, chopped
1 clove garlic, crushed (optional)
2 small potatoes, peeled and chopped
About 750g courgettes (zucchini, to my American friends), chopped
1 Knorr (or supermarket own brand) vegetable Stock Pot
1 litre boiling water
 2 Vache qui Rit (Laughing Cow) triangles
1 tbs crème fraîche
Salt and pepper to taste.
1 small tin sweetcorn (optional, but if you like a bit of crunch in your soups, as I do....).

Place the oil, and all the chopped vegetables, in a heavy-based pan, and allow to sweat for a bout 10-15 minutes, stirring cocasionally.  Then add the water and stock, bring to the boil and simmer for around 20 minutes. 

Blend until smooth, then return to pan and add the crème fraîche, cheese triangles and sweetcorn, if using.  Bring back to the boil, stirring, until the cheese has melted.  Serve at once. 

You could, of course, use grated Emmenthal or Cheddar instead of the cheese triangles, in which case I would add them to the soup bowl, rather than to the main body of the soup.  Or as well as.....


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