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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash the courgettes thoroughly and trim the ends. Slice them into thin rounds.

Step 2

Peel and finely chop the shallots and garlic.

Step 3

In a large pot, heat the butter and olive oil over medium heat until the butter has melted.

Step 4

Add the chopped shallots and garlic to the pot, and sauté for 2-3 minutes until softened and fragrant, but not browned.

Step 5

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.

Step 6

Cook the courgettes for 5-7 minutes, stirring occasionally, until they have softened but are not browned.

Step 7

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.

Step 8

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.

Step 9

Stir in the double cream and adjust the seasoning with more salt and pepper, if needed.

Step 10

Return the soup to a low heat and gently warm it through without letting it boil.

Step 11

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

Serving size	(1829.4g)

Amount per serving	% Daily Value*
Calories	1344.2

Total Fat 101.8g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 265.5mg	0%
Sodium 4404.3mg	0%
Total Carbohydrate 91.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 38.0g
Protein 28.4g	0%

Vitamin D 64.8IU	0%
Calcium 383.6mg	0%
Iron 7.7mg	0%
Potassium 3783.9mg	0%

*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.

Source of Calories

Fat: 65.7%

Protein: 8.1%

Carbs: 26.2%