Good morning everyone…! I hope Labour Day weekend was good to you :) I first saw this soup on Laura Calder’s “French Food at Home”. (Gawd I love her, by the way). As the story goes, apparently its a favorite soup of French schoolchildren in France. Its very simple, and velvety smooth. Essentially, you’ve got only 4 ingredients- its so uncomplicated, it makes you want to play around. But I’ll restrain myself and just keep it to the soup for now. You could easily add cumin, chili flakes, a generous dollop of pesto, maybe some parsley, or basil…. possibilities are endless.
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Dairy Free Vache Qui Rit Soup
Note:Make sure that whatever you do, you use good chicken stock. It is the base of this soup. Instead of adding in “Vache qui rit” or “Laughing Cow” cheese, I have a dairy free alternative below. If you want to get all adult on me, you could just as easily sub in a beautiful Brie or Camembert if you can eat dairy. If you can’t eat nuts, add in 2 peeled and chopped potatoes. If you want a ‘sophisticate’ taste, add about 1/2 cup to 1 cup of white wine while the soup is simmering.
Ingredients
- 4 small zuchini, cut into cubes
- 2 medium onions, chopped
- enough chicken or vegetable stock to cover the vegetables about half way, or 2 boiullon cubes plus about 4 cups of water
- 1 cup of raw cashews ground as finely as possible ( I use a coffee grinder), soaked in 1 cup of water over night OR 1 spoonful of cashew butter per bowl, per serving, OR 2 peeled and chopped potatoes cooked with the soup, OR, just before serving, your choice of soft cheese (Brie, Cammebert, Laughing Cow, Philly Cream Cheese) .
Directions
- Put the zuchini, onions, and broth in a pot (if you are using potato, chop it and add at this stage).
- Simmer, closed, for about 40 min, or until the zuchini and onion are well cooked.
- Blend with a hand blender. Add cashews (or cheese) and blend again. Add salt and pepper to taste.
- Yes, its really that easy. :)
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