Velvety courgette soup Linguine with courgette pesto, almonds and mint
A delicate recipe, healthy and tasty. A vegetarian first course based on courgettes, choose them hard-boiled when you buy them and, if you want to turn this hot cream into a delicious cold dish, follow our advice.
Ingrediants
- 2 shallots
- 500 g of zucchini
- 2 tablespoons of fresh cream
- hot vegetable broth
- marjoram
- extra virgin olive oil
FOR THE VELVET:
- cumin
- salt
- pepper
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- croutons of bread
- mint leaves
FURTHERMORE:
How to prepare: Cream of zucchini
A first course vegetarian to be enjoyed when the courgettes are in season and thus give a delicate cream. Usually the cream of zucchini is served hot but it can also be enjoyed cold, in this case it is necessary to blend everything without the cream, let it cool and then rest in the fridge. When serving, 2 tablespoons of thick yogurt will be added, lo Greek yogurt that’s fine. For the vegetable broth, follow our recipe.
Serve your soup with golden bread croutons in oil and a few mint leaves, the first will give crunchiness to your soup, mint a pleasant scent.
Zucchini can now be found all year round but the month of May offers us the best, to be eaten raw in salads. This vegetable is valuable for the contribution of vitamins and of minerals and for its property antioxidant.
The cream of zucchini and potatoes is a very popular variant, in this recipe it is based only on zucchini with the addition of shallots. If you are a lover of creams and soups you can try the cream of spiced carrots, ginger and chickpeas or a delicious gazpacho.
OTHER TASTY RECIPES: Zucchini pizzas, Zucchini bundles, Zucchini stuffed with shrimps
Easy Execution Preparation Time 25 min Cooking Time 40 min Servings 4
How to prepare: Cream of zucchini
Peel the courgettes, remove the ends and cut them into chunks. Finely chop the shallots with a knife.
Sauté the shallot in a saucepan with the oil, when it is transparent add the courgettes and let it evaporate for a few minutes.
Pour the hot vegetable broth to cover the vegetables, add salt, add the marjoram and cook until the courgettes are tender. Turn off and blend everything together with the cream until you get a homogeneous cream.
Transfer the zucchini soup to serving plates, add fresh whipped pepper and serve with cumin seeds, golden brown croutons in oil and mint leaves.
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