Zucchini soup with whipped cream and spring onions
Make this excellent entree of zucchini soup topped with whipped cream and spring onions for a great start to your meal.
1. Place an empty bowl with the creme d’Isigny in the freezer for the time it takes to cook the zucchinis.
2. Wash and peel then chop the zucchinis into slices. Place the zucchinis in a Dutch oven and cover with water. Leave to simmer for 15 minutes.
3. Set aside 2/3 of the liquid, mix with a stick mixer and add water until you get the desired texture. Add salt and pepper. Wash, dry and chop the spring onions.
4. Remove the bowl of cream from the freezer. Whip the cream with and electric mixer.
5. Reheat and pour the soup into glasses or bowls. Divide the whipped cream into the soup, add the spring onions and sprinkle with Espelette pepper powder. Serve immediately.
Photo credit : Sucré Salé
