following recipe titled "Camille's Soup," in which the writer Michael Booth explains that in 2005 in Vaison-la-Romaine, Provence he learned a valuable lesson, after spending a year of training with some of France's finest chefs, from a 13-year old girl.
Every October an hour north of Avignon lies the town of Vaison-la-Romaine, where the Journees Gourmandes food Festival is held every October. The highlight being the Festival des Soupes, during which home cooks from 14 local villages compete with their finest consommes and potages. This was the Winner - Camille's Soup a la courgette. Camille was 13 years old at the time.
Soup a la courgette
6 to 8 servings
Ingredients
2 tablespoons olive oil
3/4 lb. slab bacon, rind discarded, sliced 1/4-inch thick and cut crosswise into 1/4-inch strips
2 medium onions, finely chopped
4 lbs. medium zucchini, halved lengthwise and sliced crosswise 1/4-inch thick
1/3 cup veal or beef demi-glace
6 cups water
12 (3/4 oz.) wedges Laughing Cow Cheese
2 tablespoons creme fraiche
2 tablespoons unsalted butter, softened
salt and freshly ground black pepper
Preparation
In large pot, warm the olive oil over moderately high heat. Add the bacon and cook, stirring often, until fat starts to render, about 3 minutes. Add the onions and cook until translucent, about 3 minutes. Stir in the zucchini and the demi-glace. Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to moderately low and cook, stirring often, until the zucchini is tender, about 20 minutes. Add the cheese, creme fraiche, and butter and stir until the cheese is melted. Season with salt and pepper and serve in warmed bowls.
I think this sounds delicious! I loved the story of Camille's win.
Every October an hour north of Avignon lies the town of Vaison-la-Romaine, where the Journees Gourmandes food Festival is held every October. The highlight being the Festival des Soupes, during which home cooks from 14 local villages compete with their finest consommes and potages. This was the Winner - Camille's Soup a la courgette. Camille was 13 years old at the time.
Soup a la courgette
6 to 8 servings
Ingredients
2 tablespoons olive oil
3/4 lb. slab bacon, rind discarded, sliced 1/4-inch thick and cut crosswise into 1/4-inch strips
2 medium onions, finely chopped
4 lbs. medium zucchini, halved lengthwise and sliced crosswise 1/4-inch thick
1/3 cup veal or beef demi-glace
6 cups water
12 (3/4 oz.) wedges Laughing Cow Cheese
2 tablespoons creme fraiche
2 tablespoons unsalted butter, softened
salt and freshly ground black pepper
Preparation
In large pot, warm the olive oil over moderately high heat. Add the bacon and cook, stirring often, until fat starts to render, about 3 minutes. Add the onions and cook until translucent, about 3 minutes. Stir in the zucchini and the demi-glace. Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to moderately low and cook, stirring often, until the zucchini is tender, about 20 minutes. Add the cheese, creme fraiche, and butter and stir until the cheese is melted. Season with salt and pepper and serve in warmed bowls.
I think this sounds delicious! I loved the story of Camille's win.
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