Frozen Velvety with Zucchini

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Frozen Velvety with Zucchini

Frozen Velvety with Zucchini

Preparation time: Frozen Velvety with Zucchini

30 minutes
Cooking time: 20 minutes
Ingredients (for 4 people): - 800 g courgettes
- 2 large onions
- 1 lemon
- 2 egg yolks
- 1/2 bunch of fresh coriander
- 1 chicken stock broth
- 8 tablespoons of olive oil
- salt and freshly ground pepper

Preparation of the recipe : Frozen Velvety with Zucchini

Peel the onions, then slice them.
Remove the ends of the zucchini, rinse them but do not peel them; And cut into cubes.
Prepare the broth by dissolving the plate in 3/4 liters of very hot water.
In a casserole, heat 2 tablespoons of olive oil, then make to blond the onions.
Then add the zucchini dice, mix; Salt and pepper, then sprinkle with broth.
Let cook 20 min on cover, over low heat.
Squeeze the lemon.
In a bowl, mix egg yolks with lemon juice and olive oil with a fork.
When the soup is cooked, mix it, then add the preparation to the egg yolks without ceasing to mix, you must obtain a velvety.
Allow to cool, then put in the refrigerator, coated with a food film.
Serve very fresh in dishes, sprinkling with chopped chives and cilantro.
You can add a little zucchini dice, lemon zest or cherry tomatoes to decorate on this velvety.
This delicious cold soup will be even better if you prepare it the day before.

Subtle and delicate. Cilantro can be replaced with aromatic herbs such as peppermint for example!
Recommended drink:

Arbois Rosée

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