Courgette soup
Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk aan Zee, the Netherlands.
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Ingredients
|
2 |
|
courgettes |
|
1 |
|
large shallot |
|
½ |
clove |
garlic |
|
250 |
g |
chicken stock |
|
150 |
g |
cream |
|
10 |
leaves of |
basil |
|
|
|
salt and pepper |
Preparation method
- Chop the courgette into equal pieces.
- Gently fry the shallot with the garlic and add the courgette.
- Fry gently for 5 minutes but do not allow the mixture to turn brown!
- Add the cream and the chicken stock.
- Then leave to reduce gently for 15 minutes.
- Place everything in the thermo blender, add the basil leaves, and season the mixture with salt and pepper.
Serving suggestions
- Can be served hot or cold with garnishes such as scallops, prawns, briefly cooked salmon, walnuts, or brunoise blanched pumpkin, and herbs such as coriander or mint.