Courgette soup
Creation by Maurits van der Vooren.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.