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Chilled Zucchini Soup With Dill Chèvre Cream

This soup takes the classic Vichysoisse and brings it into summer with the addition of zucchini or summer squash.  The chèvre cream adds depth and a little sophistication to this humble soup.  Although dill is a natural compliment to a potato-based soup, basil and garlic chèvre would work very well too.


For Soup:

3 Tablespoons butter

* 1 medium clove garlic

* 1 medium onion or 2-3 large leeks

* 2 pounds zucchini or summer squash

* 1 pound boiling potatoes

4-5 cups chicken or vegetable stock, or more

½ cup heavy cream

Salt and freshly ground pepper, to taste










Squeeze lemon juice (optional)

For Chèvre Cream:

* 5 oz. Asgaard Dairy dill flavored fresh chèvre

3-4 Tablespoons heavy cream or half-and-half

* These items are available at your local farmers’ market.


Make Soup:

Mince the garlic very fine.  Chop the onions or leeks, peel and coarsely chop the potatoes.  Heat the butter in a large pot on medium-high heat.  When the foam of the butter begins to subside, add the garlic, onions and potatoes to the pot.   Stir the vegetables as they cook for 10-15 minutes.  Add the stock and cook until the potatoes are cooked through, about 20 minutes.

Roughly chop the zucchini.  If you like, you may peel the zucchini beforehand which will yield a smoother soup, but will not be as bright in color.  Add the zucchini to the soup and cook until tender, 5-10 minutes more.

Remove soup from heat.  Carefully blend soup in batches and return to pot.  Add heavy cream, salt, pepper and lemon juice, if using.  If soup is too thick, use additional stock to thin.  Chill soup thoroughly. 

Prepare the Chèvre Cream:

Allow the goat cheese to come to room temperature.  Place chèvre in a medium mixing bowl and slowly whisk in cream, one tablespoon at a time until mixture has a more liquid consistency.

Serve the soup drizzled with the chèvre cream and garnished with additional sprigs of dill or the blossoms of the zucchini.

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