ReceptnaptárCrème de courgette (cream of courgette soup)
Courgette cream soup is a light, fresh summer soup of the French kitchen, made from the abundance of the vegetable garden. The tang of fresh goat's cheese makes it creamy, and the mint refreshes. Ready in 30 minutes, and excellent hot or cold.
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Ingredients
Method
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- Soften the onion in the olive oil for 3-4 minutes.
- Add the courgettes and potato and stir for 3 minutes.
- Pour in the stock, season with salt and pepper, and simmer over low heat for 15-18 minutes until everything is soft.
- Add the goat's cheese (or cream) and the mint leaves.
- Blend until smooth with a stick blender. If too thick, thin with a little stock.
- Serve garnished with toasted seeds, a drizzle of olive oil and mint. Delicious hot or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overcook it, to keep the colour.
- The tang of the goat's cheese balances the flavours.
- Can also be served cold.
- Freezes well.
Frequently asked questions
Vegan?
Use plant-based cream.
Can it be frozen?
Yes, for 3 months.
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- Velouté de champignons (cream of mushroom soup)
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- Velouté d'asperges (cream of asparagus soup)
- Vichyssoise (chilled leek and potato soup)
- Garbure (south-west French cabbage and bean soup)
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