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Le Chaudron recipe
Velouté de courgettes au parmesan
Creamy zucchini and Parmesan soup
⏱ 30 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)firm zucchini
2yellow onions
3 clovesgarlic
300 g (11 oz)potatoes
60 g (2 oz)unsalted butter
1 L (4¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
150 g (5 oz)grated Parmesan
1bunch of fresh basil
1bunch of chives
3 tbspextra-virgin olive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) firm zucchini
- 2 yellow onions
- 3 cloves garlic
- 300 g (11 oz) potatoes
- 60 g (2 oz) unsalted butter
- 1 L (4¼ cups) chicken stock
- 200 ml (¾ cup) thick crème fraîche
- 150 g (5 oz) grated Parmesan
- 1 bunch of fresh basil
- 1 bunch of chives
- 3 tbsp extra-virgin olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the 1.5 kg (3.3 lb) of zucchini and pat dry. Trim the ends without peeling (the skin gives the bright green color) and cut into 3 cm (1 in) chunks.
- Thinly slice the 2 yellow onions. Remove the germ from the 3 garlic cloves and chop them. Peel the 300 g (11 oz) of potatoes and cut into even 2 cm (¾ in) cubes.
- Melt the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden. Add the garlic and cook 1 minute, stirring.
- Add the zucchini and potatoes and cook for 5 minutes, stirring, to build flavor before adding the stock.
- Pour in hot chicken stock to cover. Season with fleur de sel and plenty of pepper. Bring to a simmer and cook over low heat for 20 minutes until tender.
- Blend right in the pan with an immersion blender until perfectly smooth and pale green. If too thick, add a little hot stock.
- Stir in 100 g (3½ oz) of grated Parmesan and the thick crème fraîche until melted — zucchini and Parmesan are made for each other.
- Finely chop the basil, keeping a few whole leaves, and the chives. Serve the soup piping hot topped with the rest of the Parmesan, the basil, chives and a drizzle of extra-virgin olive oil.
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