MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
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
-
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.
-
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.
