Is It Soup Time Yet?

I live in Canada, albeit southern Canada but we still have long winters and the summers never last long enough (for me).

I think many of us have noticed changes in the seasons, local climate, Mother Nature having drastic mood swings. Living in Canada is like this: one day you have the air conditioner on – the next day you’re flicking on the furnace (no wonder Canadians talk the most about the weather).

It’s October in Toronto and the highs for this week will hover above 25 celcius! I’m loving this mild weather but it just ain’t right.

I still have my herbs outside and there’s no sign of the first frost yet or, a cool day that calls for a comforting soup.

I’ve had this soup on the backburner since spring, when I watched another episode of Laura Calder’s French Food At Home. She made a simple yet delicious soup that uses zucchini and that French cheese with the laughing cow.

The soup is called Vache Qui Rit Soup or Laughing Cow Soup and the ease with which is made is remarkable. I also searched the ‘net for varying recipes but basically the soup remains the same.

Have a look at Mme. Marie-Josie Diacre’s recipe as well. Add your own twist to this “laughing cow soup”.

Vache Qui Rit Soup

2 medium sized zucchinis, washed and sliced into rounds
1 medium onion, halved & sliced
2 cups of chicken or vegetable stock
2 cloves of garlic, minced
fresh thyme to taste
1 container wheel of Vache Qui Rit Cheese
salt and pepper to taste chopped fresh chives for garnish

1. Put the sliced zucchini, onions, garlic, thyme, salt, and pepper in a saucepan and just cover with stock. Bring to a boil, lower heat, and simmer until the zucchini is just tender, about 10 minutes.
2. Puree with a hand blender – solids first. Now add the cheese and puree again until the cheese is incorporated. Adjust for seasoning with salt and pepper.
3. Pour into bowls and serve with chopped fresh chives.