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.
Notes:

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

Arbois Rosée

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