Zucchini Soup With Piment D'Espelette And Harissa Oil
Keeping it as pure as possible, this soup is pretty amazing. This is a perfect warm weather soup when chilled, or not. It’s a thin soup, but if you prefer a thicker, more substantial soup, add more zucchini and/or less stock or even cream. This soup can be made ahead and refrigerated. Serve warm or chilled.
- In a stock pot, melt the butter then saute the onions until translucent and browning around the edges. Season with salt, then add zucchini. Cook, stirring and then add in the stock. Bring to a boil, then reduce heat to simmer and cover. Simmer until zucchini are tender, about 10 minutes. Let cool. Transfer to a blender, and blend until smooth and ultra creamy. You may need to puree in two batches. Taste and adjust seasoning.
- If using the soup cold, refrigerate for a few hours. Garnish with a mound of arugula, piment d'espelette, and harissa oil or any olive oil, preferable an infused one. Such as a Tuscan Herb, Basil or Lemon Oil.
- Squeeze a little fresh lemon juice over the top of arugula, with a pinch of salt.
This soup can be made ahead and refrigerated. Serve warm or chilled.