This time of year, courgettes turn up at the farmer’s market in super-size form. Unlike small, firm zucchini, which are best when lightly sautéed, the larger legumes have more soft, seeded chair in the center, making them better suited to a blended soup. Always looking for new ways to prepare the abundant summer squash, Dr. France’s mother showed me how to make this one and it’s already a regular in my entertaining repertoire. Cooked until tender with spring onions, leeks and a touch of stock, the vegetables can be buzzed into a smooth purée with a good immersion blender. Grind some Niçoise olives and garlic together for a briny garnish on a crunchy crostini for another layer of fresh flavor.
Difficulty: Easy-Moderate
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes 1 ½ quarts, 6 servings
Ingredients:
3 Tbsp. extra virgin olive oil, divided
1 medium leek, (1 cup) chiffonade & washed
½ small onion, (½ cup) thinly sliced
1 large zucchini (750g/1.5 lbs), diced
1 ½ garlic cloves, germ removed & diced, divided
1 bay leaf
2 thyme sprigs
1 cup chicken stock
sea salt & white pepper
¼ cup Niçoise olives
4 marinated anchovies (optional)
6 crostini with herbs de Provence
6-8 large basil leaves, chiffonade
Technique:
- In a wide-bottomed pot, sweat the onions and leeks with 1T olive oil over medium heat for 4-6 minutes until tender.
- Add zucchini, 1 garlic clove, thyme and bay leaf; cook for 5-7 minutes, stirring regularly. Add chicken stock and bring to a simmer; reduce heat to low, cover and cook for 15-20 minutes until zucchini is completely soft.
- Remove herbs, blend until smooth, and season to taste with salt and pepper. Chill quickly in a metal bowl over ice water to preserve the best color.
- Using a mortar & pestle or a small blender (mini-Cuisinart attachment for immersion blender), combine olives, anchovies, and remaining ½ garlic clove. Add 2T olive oil and mix until combined.
- Spoon tapenade onto each crostini and serve over the soup with a sprinkle of basil.
Miel et Lavande 