Cream of zucchini soup

As soon as the weather turns cold, there’s nothing better than a warm bowl of soup or a creamy vegetable soup to stay cozy and feel good. After the holidays or to maintain a balanced diet, I often replace dinner with a hearty vegetable soup or velouté.

To save time, I buy a large quantity of vegetables, wash and dry them, then cut them into small pieces for soups, creamy soups, or salads. Although I don’t yet have a professional vacuum-sealing machine, I use freezer bags, but the vegetables sometimes end up wilting.

A friend of mine uses this type of machine and manages to keep her vegetables perfectly fresh. She often tells me about it, and I hope to get one soon to make storage easier. It would be great to have well-preserved, ready-to-use vegetables on hand.

The recipe on video

Ingredients:

• 8 medium zucchinis
• 1 potato
• 6 portions of the laughing cow or other cheese
• 50 g butter (1.8 oz )
• 200 ml heavy cream ( 7 oz)
• Milk, adjusted to desired consistency.
• salt and pepper
• Sufficient water for cooking the zucchini and potatoes.
• Sliced sandwich bread to be cut into rounds or already pre-sliced.
• 3 tablespoons olive oil
• dried herbs and garlic (persillade)

Preparation steps :

The croutons: 

You can brown them in a pan or in the oven. 

1. Coat croutons with olive oil and brown in a frying pan over very low heat.

2. Sprinkle with garlic and herbs. Once crisp and golden, place on paper towels.

GARLIC AND HERB CROUTONS

The velouté:

1. In a large pot, add the zucchini and potato slices along with the butter, 1 teaspoon of salt, and 1 teaspoon of pepper.

2. Add enough water to cover the vegetables, then let them cook for about 20 minutes, or until they are tender.

3. Once cooked, stir in the milk, cream, and the portions of Laughing Cow cheese.
Bring to a boil, then blend until smooth. Adjust the seasoning with salt and pepper to taste.

4. Serve hot, optionally garnished with chopped chives. For an extra indulgent touch, add a few pieces of Laughing Cow cheese on top of the soup along with a pinch of pepper. You can also pair it with brick pastries like the ones I made in the video.

Cream of Zucchini Soup Recipe

5 de 1 vote

Creamy and smooth zucchini and potato velouté, perfect for warming up on winter evenings. Economical and ideal for a light dinner, accompanied by garlic and herb croutons.

SERVING:4

COOKING TIME20 minutes minutes

LEAVE A COMMENT PRINT PIN SAVEEnregistré!

Course: Soup, velouté

Cuisine: French

Author: Rachida

INGREDIENTS

 

1x2x3x

• 8 medium zucchinis
• 1 potato
• 6 portions of the Laughing Cow or other cheese
• 50 g butter (1.8 oz)
• 200 ml heavy cream (7 oz)
• Milk adjusted to desired consistency.
• salt and pepper
• Sufficient water for cooking the zucchini and potatoes.
• Sliced sandwich bread to be cut into rounds or already pre-sliced.
• 3 tablespoons olive oil
• dried herbs and garlic persillade

PREPARATION

The croutons:

• You can brown them in a pan or in the oven.
• Coat croutons with olive oil and brown in a frying pan over very low heat.
• Sprinkle with garlic and herbs. Once crisp and golden, place on paper towels.

The velouté:

• In a large pot, add the zucchini and potato slices along with the butter, 1 teaspoon of salt, and 1 teaspoon of pepper.
• Add enough water to cover the vegetables, then let them cook for about 20 minutes, or until they are tender.
• Once cooked, stir in the milk, cream, and the portions of Laughing Cow cheese.
• Bring to a boil, then blend until smooth. Adjust the seasoning with salt and pepper to taste.
• Serve hot, optionally garnished with chopped chives. For an extra indulgent touch, add a few pieces of Laughing Cow cheese on top of the soup along with a pinch of pepper. You can also pair it with brick pastries like the ones I made in the video.

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