I got the general outlay of this very simple recipe from Laura Calder's French Food at Home on Food TV here in Canada. She used French "vache qui rit" cheese which is a sort of cream cheese whose name means "the cow who laughs". I didn't want to make a special trip to the supermarket for this cheese (I'm a farmer's market convert) so I bought some goat cream cheese from my local goat cheese purveyors.Though I used the best products, all organic and/or local, zucchini tends to be bland. And Campbell's organic chicken stock doesn't have much body either. So I guess you can say that it's subtlety was what I should have appreciated. But I like my food to whack me around a bit. None of this soffisticated pallet crap.
Oh and if you do want to try this soup out, it couldn't be easier. Onions, zucchini, chicken stock, goat cheese, salt and pepper. That's it. Purée and top with some paprika. Nothing complicated but nothing really special either.
1 comments:
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy
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