Recipe of the Week: Zucchini Soup with Lemon Creme Fraiche

Sep 18, 2023 By CHEF LORETTA PAGANINI 2 min read

A wonderful soup for those hot, lazy days of summer. It can be served hot or cold, and it can be made with zucchini or summer squash or a combination of the two. The spinach helps giving the soup its vibrant color, and the shallot and the leeks gives it body. I love making it ahead and having it ready in my refrigerator. Serves eight. (Chef tip: Buy unsalted butter and keep it in the freezer until ready to use it. It has 20% less water than the salted butter.)

1 pound fresh zucchini, rinsed and chopped

1 pound baby spinach, washed and trimmed

4 cups chicken stock

4 tablespoons unsalted butter

1/2 cup shallots, minced

1 cup leeks, whites only, well rinsed and minced

1 teaspoon garlic, minced

1 teaspoon salt

1 teaspoon white pepper

2 cups heavy cream

1 teaspoon fresh chives, chopped

1/2 cup creme fraiche

1 lemon, zested and juiced

In a small bowl, combine creme fraiche with lemon zest; reserve for garnish.

In a medium stockpot, melt the butter over medium high heat. When foamy, add the shallots and leeks and cook until tender, about five minutes. Add the chopped zucchini, salt and pepper and cook, stirring, for five minutes. Add the garlic and spinach and cook until fragrant, about two minutes. Add the stock and lemon juice, and simmer until the zucchini are very tender, 15-20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning to taste. Add the cream. Cook, stirring, until the soup is warmed through, about five minutes.

To serve, place the soup in small cups and drizzle with chives and place a dollop of creme fraiche on top and serve.