This text is part of the special Pleasures notebook
During the summer, what’s better than cold meals to combat the heatwave! This soup recipe from Dorian Clasert, chef at the Place Carmin restaurant in Old Montreal, is perfect for cooling off when the mercury rises.
Ingredients
6 unpeeled green zucchini, cut into cubes
30 ml olive oil
60 ml of spinach and mint leaves
Salt
250 ml of white wine
1 liter of milk
250 ml of 35% cream
1 onion
3 cloves of garlic
Preparation
1. Preparation of vegetables: chop the onion and garlic cloves.
2. Sweat the herbs: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sweat until translucent.
3. Deglaze and reduce: Pour the white wine into the pan and increase the heat to deglaze. Reduce until the wine has almost evaporated.
4. Cook the zucchini: Add the zucchini cubes, milk and cream to the saucepan. Mix well. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the zucchini is tender.
5. Blend the soup: Add the spinach and mint leaves to the pot. Use an immersion blender or transfer to a blender and blend until smooth.
6. Seasoning: taste and adjust the seasoning with salt according to your taste.
7. Cooling: Transfer soup to a large bowl or airtight container and refrigerate for about five hours or until chilled.
8. Service: serve the zucchini vichyssoise very cold, garnished with mint shoots for decoration.
Enjoy your food !
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.