Chilled Zucchini Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8

Ingredients:

Soup: 
2 large leeks, cleaned and sliced 
2 tablespoons extra virgin olive oil 
3 lbs. zucchini, cleaned and sliced 
1 tablespoon chopped fresh tarragon 
4 cups chicken stock
8 oz. cream cheese, diced 
1 cup thinly sliced chard

Croutons:
French baguette, crusts removed, diced small to make 1 cup
Extra virgin olive oil
2 teaspoons white truffle oil

Method:

Soup: 
Saute leeks in olive oil until soft. Add zucchini, tarragon and 2 cups of the chicken stock; cook 2 to 3 minutes until vegetables are tender and bright green. Remove from heat; stir in cream cheese. Add remaining 2 cups stock and the chard; puree in blender and chill until ready to use. Top each portion with croutons when ready to serve (recipe follows.)

Croutons:
Toss diced bread with enough olive oil to coat. Bake in preheated 350 degree oven until browned, stirring. Remove from oven; toss with white truffle oil. Divide croutons among soup portions and serve with J Chardonnay.

 

Suggested Pairing: