Cream of Zucchini Soup Recipe
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
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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
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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!