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Le Chaudron recipe
Velouté de courgettes
Creamy zucchini soup
⏱ 30 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)zucchini
1onion
1 L (4¼ cups)vegetable stock
100 ml (½ cup)light cream (5% fat)
1 tbspolive oil
1 tbspchopped fresh basil
1 pinchnutmeg
1 pinchsalt and pepper
- 1 kg (2.2 lb) zucchini
- 1 onion
- 1 L (4¼ cups) vegetable stock
- 100 ml (½ cup) light cream (5% fat)
- 1 tbsp olive oil
- 1 tbsp chopped fresh basil
- 1 pinch nutmeg
- 1 pinch salt and 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 zucchini, keeping the skin for the green color, and cut into rounds.
- Thinly slice the onion. Heat the olive oil in a large pot over medium heat.
- Sweat the onion 5 minutes until translucent, without browning, to keep the soup green.
- Add the zucchini and stir for 3 minutes.
- Pour in hot vegetable stock to just cover. Bring to a simmer and cook 15 minutes over low heat.
- The zucchini should be tender and translucent. Remove from the heat and cool 2 minutes.
- Blend with an immersion blender right in the pot until smooth and glossy.
- Stir in the light cream, salt, pepper and nutmeg. Serve in 4 bowls, sprinkled with chopped basil.
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