| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 20g | 10g | 12g |
| sugars | fibre | protein | salt |
| 6g | 3g | 5g | 1.0g |
Why I Love French Soupe à la courgette et au basilic
There’s a special kind of magic that happens in the kitchen when you transform simple, fresh ingredients into something undeniably delicious. That’s precisely the case with Soupe à la courgette et au basilic. This recipe carries the elegance of French cuisine, yet remains comforting and accessible. As someone who grew up cherishing both New England seafood and Irish comfort food, I found that this soup bridges the gap beautifully between hearty and refined.
A Taste of Summer, All Year Round
Soupe à la courgette et au basilic is one of those dishes that evoke memories of sun-drenched gardens and leisurely meals. The zucchinis are the stars here, offering a tender, slightly sweet flavor that melds perfectly with the aromatic basil. It’s a dish that feels fresh and vibrant, no matter the season. The inclusion of heavy cream gives it a luxurious texture that makes every spoonful worthy of savoring.
From Garden To Table
When crafting this recipe, I often draw inspiration from chefs like Alain Passard, known for his love of vegetables and garden-to-table philosophy. Much like Passard’s approach, this soup celebrates the humble zucchini and the fragrant allure of fresh basil. For those who might not have a vegetable garden at hand, a quick trip to your local farmer’s market will do wonders.
This soup also happens to be incredibly versatile. While it stands wonderfully on its own, it pairs beautifully with rustic loafs of bread or a simple salad. For a heartier meal, you could serve it alongside grilled chicken or fish. It shares a kinship with other creamy vegetable soups like Vichyssoise or even an Italian Zuppa Toscana minus the meat, making it a wonderfully adaptable dish for any menu.
La soupe à la courgette et au basilic isn’t just a recipe; it’s a journey back to simpler times, where the essence of good cooking was in the quality and simplicity of its ingredients. Next time you find yourself in culinary curiosity, remember that sometimes, the best dishes come from just a handful of humble elements combined thoughtfully.
What You’ll Need
- 6 medium zucchinis (about 2 pounds), sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup fresh basil leaves, packed
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
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Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Step Two
Add the sliced zucchinis to the pot, and cook for an additional 5 minutes, stirring occasionally.
Step Three
Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 20 minutes, or until the zucchinis are tender.
Step Four
Remove the pot from the heat, and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender and blend in batches.
Step Five
Return the pot to the heat and stir in the heavy cream. Season the soup with salt and pepper to taste. Heat the soup gently, but do not let it boil.
Step Six
Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy your Soupe à la courgette et au basilic!
