Lunch: Zucchini Soup with Crème Fraîche

This ultra-simple soup is a favorite of winemaker Jeremy Seysses and his family. The soup can be served warm, or chilled for a sunny evening.

Ingredients

2 tbsp. extra-virgin olive oil
2 medium onions
1 3/4 lb. medium zucchini
3 c. vegetable stock
salt
Freshly ground pepper
3 tbsp. Crème fraîche
sherry vinegar

Instructions

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper, and whisk in the crème fraîche. Ladle the soup into bowls, and garnish with a little sherry vinegar.

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