When the soup is good, all is good…

Peter and I say this with a Belgian (Flemish?) accent often: ‘when the soup is good, all is good’.  We heard it in a documentary on the US Postal Service pro cycling team awhile back.  It was one of the Belgian soigneurs who said it (with a real Belgian accent) it’s stayed with us since.


As mentioned, I love making soup, and it’s Wednesday again so I’d like to share another of my favorites.  Yes, I did just fly into Belgium (the land of the soup?  haven’t had any yet here and it’s been at least ten hours on Belgian soil!) from Toronto.   Got out in the apparently rare sunshine for a spin and took in a stretch of pave just to feel the bones rattle and remind the senses of what’s coming up this weekend.


For those of you who don’t know, there is a little race here in Belgium every year around this time.  It’s called Tour of Flanders (and has a few other names I can neither remember nor pronounce).  Yes, one of the classic races, and I’m here to tackle the women’s version of it.  Yikes.  Did I mention I’m a bit nervous?  Oh ya, I wrote all about that yesterday.


On to the soup….


Today I will try to remember just how much of which ingredient I put into my personal favorite:


Zucchini Tarragon Soup


1 TBSP walnut oil (or olive oil, avocado oil)

3 shallots

-Finely chop shallots and add to oil on medium heat.  Stir and lower heat, sautee until shallots are translucent.


about 8-10 small zucchini, sliced in your mandolin slicer

enough fresh water to just come to the top of the zucchini in the pot (don’t put too much it will be too watery)

2 cubes of organic vegetable boullion

-Add zucchini to pot, stir until coated with shallots that are now nicely translucent, add water and boullion cubes, turn to high heat.  Bring water to a boil, lower to medium heat, cover and cook for no more than 4-5 minutes.  Don’t kill the zucchini!  It should be bright green not overcooked.


Fresh tarragon- I put a lot of this, literally a fist full.  Chop finely and add to soup.


-Stir everything together and then puree with one of the hand blenders that go into the pot.  If you don’t have one puree in batches in the blender.


That’s it!  Enjoy!!  Or…..if you would like, you can add a bit of cream to the soup, and then add a spoon of sour cream in the bowl and a bit more chopped fresh tarragon for garnish.  I like it without dairy.  Also, taste your soup, add some more sel de fleur if it needs more, add some fresh ground pepper, too.  Soup can be enjoyed hot or cold (in the summer, yummy…).  This is my #1 go-to soup recipe and I always make enough to feed an army!


Enjoy 🙂


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