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1
Preheat the oven to 400 degrees F.
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2
Line two baking sheets with parchment paper. Cut the zucchini into even rounds, about 1/2 inch thick, and place on the pans. Pop them in the oven dry- no seasonings and no oil- for about 10-15 minutes. Watch them; make sure they don't burn. You're just trying to remove some of the moisture and concentrate the flavor.
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3
In a large soup pot, heat the grapeseed or canola oil and the onions over medium heat, stirring occasionally, until caramelized- this may take up to 20 minutes. Season with a pinch of salt. If they seem to be browning too quickly, turn the heat down a tad bit. You don't want them to get to dark- only golden.
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4
Once the onions are soft and lightly browned, add your garlic and another pinch of salt. (Seasoning as you go helps build up flavor). Saute until garlic is soft, roughly 2-4 minutes. Add your white wine and deglaze the bottom of the pan by scraping up any fond from the surface. Let the wine reduce slightly, until it no longer tastes/smells of alcohol.
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5
Add the roasted zucchini to the pot and season with a bit more salt. Top everything with water or good-quality chicken stock (or a combination) by about 2 inches.
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6
Bring the soup to a gentle simmer, and cook for at least an hour. Let sit for another hour, off the heat, to allow to come down in temperature.
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7
Blend in batches in a blender on high (be careful). Taste and season with more salt and freshly ground black pepper. Return to the cooking pot and bring to a simmer, and cook for at least half an hour to slowly reduce. Refrigerate for at least 5-6 hours, preferably 24 for maximum flavor.
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8
To serve, ladle the cold soup into bowls and top each serving with a generous dollop of creme fraiche. Garnish with fresh chervil, basil, or cilantro, if preferred, and/or more freshly ground black pepper. Serve with toasted baguettes smeared with fresh chevre cheese.
