Zucchini, Green Peas, and Wild Garlic Soup with Smoked Cheddar and Fontina Toasts
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Recipe Card
ingredients
Soup
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 cup (54 grams) La Tourangelle Grapeseed Oil
- 1 medium (190 grams) red onion, coarsely chopped
- 2 wild garlic stalks (90 grams), coarsely chopped
- 2 1/2 teaspoons (15 grams) salt
- 2 teaspoons ground black pepper
- 3 medium zucchini (500 grams), sliced vertically in half, cut into 1/2-inch slices horizontally
- 10 ounces (284 grams) fresh or frozen peas
- 1/4 cup (8 grams) fresh parsley, finely chopped
- 1/4 cup (8 grams) cilantro, finely chopped
- 3 sprigs fresh mint
- 4 cups (32 ounces) vegetable stock
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup (60 grams) heavy cream
ingredients
Garnish
- 2 tablespoons crème fraîche
- 1 teaspoon lemon juice
- 1/2 zucchini, thinly sliced vertically
- a few fresh peas
- end of wild garlic bulb, thinly sliced horizontally
- edible flowers, for garnish
- sprigs of cilantro, for garnish
ingredients
Smoked Cheddar and Fontina Toasts
- 1/2 cup La Tourangelle Grapeseed Oil
- 8 1 1/2-inch thick slices sourdough bread
- 2/3 cup (70 grams) smoked cheddar, freshly grated
- 1/2 cup (50 grams) fontina, freshly grated
- coarse black pepper
- flaky sea salt
Method
For the Soup:
Step 1
Place the cumin and coriander seeds in a small skillet over medium heat. Toast, stirring them occasionally, for about 4 to 5 minutes, or until you start getting the aroma of the seeds. They will brown slightly as well. Remove from the heat. Let cool. Place in a mortar and coarsely grind the seeds with a pestle. You can also use a coffee grinder to grind it to a finer consistency.
Step 2
Heat La Tourangelle Grapeseed Oil in a large pot on medium-high heat. Add onions, and cook for 5 minutes. Add wild garlic and cook, stirring occasionally, for 3 minutes.
Step 3
Add the toasted cumin, coriander, salt and pepper, stirring until combined. Add the zucchini and peas, and cook for 5 minutes, stirring occasionally.
Step 4
Add the herbs and stir until combined. Add the vegetable stock, lemon zest and lemon juice and bring to a boil, simmer for about 10 minutes. Add heavy cream and simmer for another minute.
Step 5
Remove from heat. Add soup to a high-speed blender, and blend until smooth. Pour into the same pot, then divide into individual soup bowls.
Step 6
In a small bowl, combine the crème fraiche and lemon juice. Add small dollops into each bowl, using a toothpick make patterns of 8 to create an abstract pattern.
Step 7
Garnish with zucchini ribbons, green peas, wild garlic slices, flowers and cilantro. Serve with the Smoked Cheddar and Fontina Toasts!
For the Toasts:
Step 1
Using a pastry brush, brush one side of bread generously with La Tourangelle Grapeseed Oil. In a grill pan or outdoor grill over medium to low heat, grill toasts, oil-side down, for about 3 to 4 minutes until brown. Brush La Tourangelle Grapeseed Oil on top of toasts. Flip and cook the other side for about 3 minutes.
Step 2
Preheat broiler. Place toasts on a baking sheet and top with cheese. Broil for 2 to 3 minutes until cheese is melted, making sure they do not burn. Sprinkle with black pepper and flaky sea salt.