SOUPE A LA COURGETTE (CAMILLE'S SOUP)

SOUPE A LA COURGETTE (CAMILLE'S SOUP) image

Yield 6-8 servings (or more)

Number Of Ingredients 10

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2 tbsp 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 c veal or beef demi-glace
6 cups water
12 3/4 oz. wedges of laughing cow chese
2 tbsp creme fraiche
2 tbsp unsalted butter, softened
salt and freshly ground black pepper

Steps:

In a 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 zuchini is tender, about 2 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.