by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 medium-sized white onion, chopped Ask a question about this ingredient
1 1/2 pound organic zucchini, trimed, thickly sliced and chopped Ask a question about this ingredient
1 organic carrot, grated Ask a question about this ingredient
Kosher salt and ground white pepper Ask a question about this ingredient
3 cups homemade chicken stock Ask a question about this ingredient
2 tablespoons fresh lemon thyme leaves, roughly chopped ( any fresh thyme will do) Ask a question about this ingredient
1 cup half-and-half Ask a question about this ingredient
1/2 cup cultured sour cream (I used "wallaby" from Whole Foods) Ask a question about this ingredient
1 teaspoon Meyer lemon zest (any fresh lemon zest) Ask a question about this ingredient
Kosher salt and ground white pepper Ask a question about this ingredient
Heat the olive oil in a large skillet. Add the chopped onion and cook over medium heat until softened. Add the chopped zucchini, grated carrot and the stock. Season with salt and pepper. Cook until softened, another 10-15 minutes, in covered skillet.
Ask a question about this stepRemove skillet from heat, uncover and allow mixture to cool for 30 minutes. Puree in blender in batches, keeping mixture slightly "chunky", then turn pureed soup into a large, non-reactive container. Add the thyme, half-and-half, sour cream and lemon zest. Stir well, then taste and correct seasoning, remembering that flavors will "set" as the day progresses - i.e. don't oversalt! Chill for at least 6 hours. If desired, garnish with a drizzle of best quality olive oil and a sprig of fresh lemon thyme.
Ask a question about this stepI've only found lemon thyme in nurseries to grow - but any fresh thyme works because of the added lemon zest!
Your soup looks very refreshing. I use Wallaby' cultured sour cream, too. It is the best.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I love summer soups. I sorta forget about making them. I have not used lemon thyme much and you have me intrigued. There you go again with your delicious Meyer lemons as well. New goal... find lemon thyme.