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Soupe de courgettes au pecorino et aux noix - En-tete

Zucchini Soup with Pecorino and Walnuts

This creamy soup combines zucchini, Pecorino, and toasted walnuts, brightened with lemon and aromatics.
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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Soups and broths
Cuisine: Italian
Servings: 2 servings
Author: Marc Winer

Ingredients

  • 1 zucchini
  • 1 onion
  • 3 cloves garlic
  • 1 lemon
  • 400 ml chicken broth (or chicken bone broth)
  • 400 ml beef broth (or beef bones), or bone broth powder, with water
  • 100 g Pecorino
  • 1 handful walnuts
  • 1 teaspoon thyme (dried)
  • 1 teaspoon rosemary (dried)
  • 1 teaspoon paprika
  • 2 teaspoons extra virgin olive oil
  • A generous splash avocado oil mild olive oil or high-oleic sunflower oil

Procédé

  • Thinly slice the onion and sauté until translucent.
    1 onion, 2 teaspoons extra virgin olive oil
  • Crush the garlic and grate the lemon zest. Add both, along with the herbs and spices.
    3 cloves garlic, 1 lemon, 1 teaspoon thyme (dried), 1 teaspoon rosemary (dried), 1 teaspoon paprika
  • Meanwhile, cut the zucchini into pieces and sauté for a few minutes over fairly high heat with the other ingredients. Add oil if necessary.
    1 zucchini, A generous splash avocado oil
  • Heat a little oil in the pot and transfer the zucchini to it once lightly browned on all sides.
  • Deglaze with the water and add the broth powder. Squeeze the lemon and add its juice. (If desired, squeeze it into a separate container first to catch the seeds.)
    400 ml chicken broth (or chicken bone broth), 400 ml beef broth
  • Let everything simmer a little longer. Blend the soup once the zucchini is completely tender. Blend until smooth, or blend for a little less time to leave chunks in the soup if you prefer some texture.
  • Break up the walnuts by hand. Wipe the frying pan with paper towels and toast the walnut pieces in it.
    1 handful walnuts
  • Reduce the heat under the soup. Grate the Pecorino and melt 50 grams of it into the soup.
    100 g Pecorino
  • Divide the soup among bowls and garnish with the walnuts and remaining cheese.

Notes

Equipment: large PFAS-free frying pan, pot, grater (multi-sided), garlic press.
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