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Zucchini and Basil Velouté
This soup is simple to make and an interesting way to prepare your late season zucchini harvest.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Soup
Cuisine
French
Servings
4
people
Ingredients
1x
2x
3x
2
tablespoons
olive oil
2
onions
peeled and cut into thin half moons
2
pounds
zucchini (courgette)
unpeeled and cut into a small dice
1
large
Russet potatoes
cut into small dice
1
quart
chicken stock
preferably homemade (or substitute vegetable stock)
1
bunch
fresh basil leaves
to taste
salt and pepper
for garnish
crème fraîche
Instructions
In a stockpot over low heat, warm the oil and sweat the onions covered, until softened and translucent, about 3-5 minutes.
Add the zucchini, potato and stock and simmer, covered, for about 15-20 minutes or until the vegetables are soft and cooked through.
Roughly chop the basil and add it to the soup.
Puree in a blender or with an immersion blender until smooth and velvety.
Taste and season with salt and pepper.
Add a dollop of crème fraîche just before serving.
May be served warm or chilled.
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