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Le Chaudron recipe
Soupe froide de courgette au basilic
Chilled zucchini and basil soup
⏱ 25 minServes 4Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4zucchini
1spring onion
2 tbspolive oil
700 ml (3 cups)vegetable stock
1bunch of fresh basil
50 g (2 oz)cream cheese
1 pinchpepper
- 4 zucchini
- 1 spring onion
- 2 tbsp olive oil
- 700 ml (3 cups) vegetable stock
- 1 bunch of fresh basil
- 50 g (2 oz) cream cheese
- 1 pinch 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 and slice the zucchini, and finely slice the spring onion including the tender green part.
- Sweat the onion in the hot olive oil a few minutes, then add the zucchini and stir.
- Pour in the hot vegetable stock and cook 15 min until the zucchini is tender.
- Add the cream cheese and half the basil and blend thoroughly with an immersion blender until smooth.
- Let cool completely, then refrigerate at least 2 hours until well chilled.
- Ladle into bowls, sprinkle with the remaining chopped basil and add a little pepper before serving.
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