Zucchini veloute
Discover a perfect marriage between the sweetness of zucchini and the sweet note of gingerbread croutons in this creamy velouté.
For 4 people
Cooking time : 10 minutes
Heating time : 25 minutes
Ingredients
- 700g zucchini
- 1/2L water
- 6 processed cheeses in portions
- Salt & pepper
- 200 g of plain gingerbread (Special toast or Pavé à la coupe)
The recipe
Dice the gingerbread and sauté them very lightly in a pan in butter to make small croutons.
Peel and cut the courgettes into cubes, cook them in half a liter of water for 25 minutes, mixing well.
Salt and pepper.
Mix the velouté by adding the cheeses in portions.
Warm the soup slightly before serving it with the small gingerbread croutons.
Products needed
Tips
You can add a little gingerbread crumbs before mixing the velouter for an even more gourmet recipe!
