THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Cream of courgette soup (traditional method & Thermomix)
Description
This courgette soup is an easy-to-make family recipe that can be prepared either in a saucepan or in a Thermomix. The courgettes add their natural sweetness, whilst the herb-flavoured cream cheese gives the soup a particularly creamy texture and a delicate flavour.
A light and comforting starter, ideal for beginning a meal, which appeals to young and old alike.
Ingredients
Instructions
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Traditional preparation
- Peel the onion and chop it finely. Wash the courgettes, trim off the ends and cut them into pieces, without peeling them.
- Heat the olive oil in a saucepan. Add the onion and fry for 3 to 4 minutes over a medium heat, until it becomes translucent.
- Add the courgettes and continue cooking for 3 minutes, stirring regularly.
- Pour in 500 ml of water, add the vegetable stock cube and bring to the boil.
- Cover and simmer over a medium heat for 15 to 20 minutes, until the courgettes are very tender.
- Add the garlic and herb cream cheese, then blend thoroughly using a hand blender until the soup is perfectly smooth and creamy.
- Season with pepper to taste. Adjust the seasoning with salt if necessary and serve piping hot.
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Preparation with the Thermomix
- Peel the onion, cut it in half and place it in the Thermomix bowl. Chop for 2 seconds / speed 5.
- Scrape the sides of the bowl with the spatula.
- Add the olive oil and sauté for 3 minutes at 120°C on speed 1, without the measuring cup.
- Add the courgettes, washed and cut into pieces, then sauté for 3 mins at 120°C, in reverse direction, at spoon speed.
- Add the 500 ml of water and the vegetable stock cube. Cook for 18 minutes at 100°C on speed 1.
- Add the garlic and herb cream cheese and a little black pepper.
- Blend gradually for 1 minute at speeds 5 to 9, slowly increasing the speed, until the mixture is perfectly smooth and velvety.
- Taste, adjust the seasoning if necessary, and serve piping hot.
Note
My advice
For a particularly creamy texture: Blend for long enough to ensure the courgettes and cream cheese are thoroughly combined.
To prepare the cream of [vegetable] soup in advance: Keep it in the fridge in an airtight container and reheat it gently in a saucepan, stirring regularly.
For the presentation: Add a few fresh herbs or a light twist of the pepper mill just before serving.
Tip: The courgettes are used with their skin on, which helps to preserve their lovely green colour and some of their nutrients.
