Courgette Veloute
Indulge in the velvety elegance of Courgette Velouté, a luxurious zucchini soup that's as refined as it is comforting. Featuring tender courgettes, fragrant shallots, and a hint of garlic, this creamy soup is delicately seasoned with fresh thyme and enriched with a splash of double cream. Gently simmered in vegetable stock and blended to silky perfection, it offers a smooth, satisfying texture with every spoonful. Ready in just 35 minutes, this recipe is perfect as a light appetizer or a comforting main course. Serve it with a drizzle of olive oil or a swirl of cream to elevate its presentation. Ideal for summer evenings or cozy gatherings, this Courgette Velouté is a delightful way to savor seasonal produce. Keywords: zucchini soup, courgette velouté, creamy zucchini recipe, velvety soup, easy vegetable soup.
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Recipe Information
Ingredients
- 800 grams Courgettes (zucchini)
- 30 grams Butter
- 1 tablespoon Olive oil
- 2 medium Shallot
- 2 cloves Garlic
- 750 milliliters Vegetable stock
- 150 milliliters Double cream (heavy cream)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the courgettes thoroughly and trim the ends. Slice them into thin rounds.
Peel and finely chop the shallots and garlic.
In a large pot, heat the butter and olive oil over medium heat until the butter has melted.
Add the chopped shallots and garlic to the pot, and sauté for 2-3 minutes until softened and fragrant, but not browned.
Add the sliced courgettes to the pot and stir to coat them in the butter and oil. Sprinkle in the thyme leaves, salt, and black pepper.
Cook the courgettes for 5-7 minutes, stirring occasionally, until they have softened but are not browned.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook uncovered for 10-15 minutes, or until the courgettes are very soft.
Remove the pot from the heat. Use an immersion blender to puree the mixture until completely smooth. Alternatively, let the soup cool slightly and puree it in batches in a countertop blender.
Stir in the double cream and adjust the seasoning with more salt and pepper, if needed.
Return the soup to a low heat and gently warm it through without letting it boil.
Serve the courgette velouté piping hot, garnished with a drizzle of olive oil, a sprinkle of fresh thyme, or a dollop of cream if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 266 mg | 88% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 38.0 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 384 mg | 30% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3784 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
