Monday, October 20, 2008

Velvety Laughing Cow - Zucchini Soup

This soup is amazing. Light, velvety, creamy and soft with a little kick. You will love it. Zucchinis are the star of this soup, and it definitely changes from the usual way we cook them. If I was a child, I would eat this soup for sure (maybe remove the red pepper flakes and garlic to make it kid friendly).

My Mom had told me many times about a zucchini soup she made with Laughing Cow cheese. And it always sounded delicious. The first time I made it, I followed her recipe and cooked the zucchinis in water, then blended them with the Laughing Cow and some water. It was fantastic (and it seems like most people on the French web do it this way). Today, I wanted to bring it to another level and decided to saute to zucchini. It was exceptional. So for a figure friendly version of the soup, choose the first version!

I'm glad I can find La Vache Qui Rit easily in my American supermarket now. I used to eat it a lot as a child in France and I've always loved the cow on the box (I want the same earrings!). My mom would always pack it for my school trip picnics. 

In France, La Vache Qui Rit is very popular. They even sell it in mini cubes version, to be served for an aperitif. They're called apericubes. The flavors of apericubes range from blue cheese, to goat cheese and rosemary, olive, tomato or ham. I love them!

I hope you get to try this recipe, folks. Believe me, it's delicious.

Laughing Cow Zucchini Soup
(makes about 4 cups - for 2 or 4 )

1 clove of garlic (optional)
4 big zucchinis, peeled and sliced
1 tbsp of olive oil
a small pinch of red pepper flakes (optional)
salt and pepper to taste
1/2 cup of water
1 tbsp of heavy cream
3 portions of Laughing Cow

Heat the olive oil in a pan. Peel and chop the garlic and saute quickly on low heat. Add the red pepper flakes. Make sure to not let the garlic brown, it would get too bitter (you could simply add the garlic and zucchini at the same time of you prefer). Quickly add the zucchinis and saute until lightly brown, about 5 minutes, on medium heat. Stir often. 

In a saucepan, bring the water to a boil (or heat in the microwave). Transfer the sauteed zucchinis and garlic to the blender. Add the heavy cream to the pan on low heat to deglaze and stir with a wooden spoon to detach all the bits of garlic stuck to the pan. Let is reduce by half for about a minute. Transfer everything to the blender. 

Add the Laughing Cow and add half of the water. Blend. Add the rest of the water and blend more. Check the consistency. If it is too thick for you, add more water.

Serve and enjoy!


Kimmy Gustafson said...

I am making this for dinner and can hardly wait. Will post results later!

Laetitia said...

Yes let us know what you thought of it Kimmy!

Kimmy said...

I seem to have trouble following recipes but what I managed to make last night was delicious. You can read all about my adventure on my blog:

Laetitia- thank you for the inspiration! Your recipes are wonderful...

Laetitia said...

I'm so glad you got to make it and that you liked it!! And thank you for reading my blog. I like to get to know my readers! Keep coming back. :)

Lucie said...

Hey! I was about to ask you to put this recipe up on your blog. My grandma made this for me once, and I must admit I was really surprised with the result, it is a wonderful soup indeed! ;-)