RCI-SP.002.0061.001
Courgette Velouté
Courgette Velouté Courgettes are very tasty and certainly the addition of the ingredients of this soup will make it very appetizing. Courgettes are a good source of Vitamin A and C and are full of fibre.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- courgettes500 unitchopped
- 850 ml
- of mint1 sprig
- 1 unit
- gr potatoes chopped200 unit
- 150 ml
- 1 clove
- extra mint leaves for garnish1 unit
Method
1
Place a large saucepan over medium heat and add a small amount of oil or butter. Gently sweat the chopped onion and crushed garlic for 4–5 minutes until softened and translucent, without allowing them to brown.
5 minutes
2
Trim and slice the courgettes into even rounds, then add them to the pan with the softened onion and garlic. Stir to combine and cook for a further 3–4 minutes until the courgettes begin to soften.
4 minutes
3
Pour in the chicken stock, ensuring all the vegetables are fully submerged. Season with salt and freshly ground black pepper, then bring the mixture to a gentle boil.
5 minutes
4
Reduce the heat to a low simmer and cook uncovered for 15–20 minutes, or until the courgettes are completely tender and easily pierced with a fork.
20 minutes
5
Remove the pan from the heat and allow the soup to cool slightly for a few minutes before blending. Using a stick blender or a countertop blender, process the soup until completely smooth and velvety.
5 minutes
6
Return the blended soup to the pan over a low heat and stir in the skimmed milk gradually until the desired silky consistency is achieved. Do not allow the soup to boil after adding the milk.
5 minutes
7
Taste the velouté and adjust the seasoning with salt and pepper as needed. Ladle into warmed bowls and serve immediately, optionally garnished with a drizzle of cream or fresh herbs.