Recipe Courtesy of “Vegetarian Times” / Image Courtesy of NY Times
This tasty soup is one of the vegetarian dishes created by Sam Hinton, chef at the Ferme Blanche chalet in the Hidden Alps group. The soup is also wonderful served chilled.
1 Tbs. olive oil
1 Tbs. butter
1 medium onion chopped (1 ½ cups)
3 medium zucchini chopped (4 cups)
12 oz. frozen peas
2 ½ cups low-sodium vegetable broth
½ cup fresh mint leaves, plus more for garnish
- Heat oil and butter in large saucepan over medium heat. Add onion, and saute 5 minutes or until softened. Then transfer to VitaClay multi-cooker (VM7800, or VM78900, or VF7700 model)
- Add zucchini, peas and broth in VitaClay pot. Set on “Soup” OF “Slow” to cook for 30 minutes, or until zucchini is soft.
- Add and stir in mint leaves. Let mint infuses in soup 6 minutes, then blend with immersion blender until smooth. Season with salt and pepper, if desired, and serve with a dollop of creame fraiche, if using. Garnish with mint leaves.