Chef Mik's Creamy Zucchini Soup

I have always had a special place in my heart for soups and sauces, and I love making them! Soups have been around almost as long as we have been cooking food, as it was a great way to use up less favored cuts of meat or food products when more desirable sources were unavailable.

People ask me all for soup all the time; it is one of my most requested menu items for sure. We have over 300 types or variations of soups in our data base and offer still others not listed. I have been preparing this particular zucchini soup sense the late 80’s and it’s not at all complicated but very rewarding indeed!

Shopping List
Zucchini
Onions, Maui
Potatoes
Garlic
Crème fraîche
Parmesan cheese, grated
White wine
Chicken broth
Thyme
Salt
Black pepper
Extra virgin olive oil

My Mad Method 

1 kl zucchini, medium dice

325g potatoes, medium dice

275g onion, medium dice

I am using Maui sweet onions but you can also use leeks

Sauté the onion in clarified butter or extra virgin olive oil until translucent

Add zucchini and continue to sauté about 5 minutes longer until softened and just beginning to color

Add 2 or 3 garlic cloves, 1 or 2 tsp thyme, and 2 bay leaves sauté 2 minutes longer

Add the potatoes, sauté for a few minutes longer

Deglaze with 2.5 white wine and reduce by half

Add 1L chicken broth, bring to boil. Reduce heat and simmer for about a half hour to 45 minutes, or until potatoes are completely cooked through

Remove from heat adjust seasoning with salt and pepper to taste, add 2dl crème fraîche and 1 to 3 TBSP parmesan cheese

Purée, adjust consistency

Ready to serve!!

Ready to eat!!