Allow me to tell you the tale of my kitchen.
When we first moved here with the boyfriend, it was more out of convenience than because of the apartment itself. That being said, the location is probably unbeatable. The apartment, on the other hand, is a shoe box. It is all of 40m2 (a little over 400ft2).
The kitchen is practically non-existent. We literally had to move the fridge and the pantry into the living room to even have any working surfaces to speak of.
So it all comes down to this: Working in my miniature down town, old town, rough part of town kitchen is usually a display of culinary virtuosity. Balancing, dodging, fitting things in the most unlikely places (think tetris), endlessly reorganizing the fridge, freezer and pantry, kitty cats trying to get in on the action… It’s exhausting. It also leaves the entire apartment looking as if a bomb had just gone off. Or as if a herd of rhinos had stampeded by. Or as if the biggest football hooligans ever had come here for their after party.
I guess you get the picture.
Why am I telling you this? Well, because Christmas is rolling around faster than anticipated (takes me by surprise every time 😉 ), and Christmas means overfilled kitchens, and overfilled kitchens is not a good thing when you hardly have a kitchen to start with.
So today’s recipe is simple, and the pictures are few and terrible. I apologize. I do. There simply is no more space to take nice pictures with interesting perspectives (all those close-ups are to avoid intruding produce and dishware from making an appearance). You’ll have to bear with me until the holiday season is over (which won’t be until January 6th in Barcelona) and things have gone back to normal.
I can promise you, though, that this little unassuming soup is a thing of beauty. It’s one of the first recipes I ever came up with, and it has been tried and tested to no end. It works, and it’s good. And it’s comforting and warming and – hold on to your pants – healthy!
So go ahead and give it a try.
P.S.: If you like creamy soups, don’t miss out on our Gorgonzola Soup!
Cream of Zucchini Soup
Servings: 5 to 6
Prep time: 15 minutes prep time, 20 minutes cooking time
You will need:
- 3 medium or 2 large zucchini, peeled and diced
- 1 onion, peeled and diced, optional
- 4 cups chicken or vegetable stock
- 12 La Vache qui rit light cheese wedges (about 200gr)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried mint
- salt and pepper to taste
If using onion, start by lightly browning it in a pan with some olive oil. When it becomes translucent, add the zucchini and give it a good toss. Again, this step is optional, and the soup will taste great whether you add onion or not.
Meanwhile, bring the chicken or vegetable stock to a boil, then throw in the zucchini (and onion). Reduce heat, cover, and simmer until tender, about 20 minutes, but really depending on how big you made your zucchini pieces.
When the zucchini is tender, stir in the cheese wedges until almost completely melted.
Stir in the herbs, then taste and add salt and pepper as needed.
I prefer to make this soup ahead, as some resting time really allows the flavors to blend. The longer it sits, the stronger the flavor, but hey, it’s up to you.
Eat up as it is, or serve with crusty bread or croutons.