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Cream of courgette soup (traditional method & Thermomix)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Racing: , , ,
Difficulty: Beginner
Servings: 4
Best Season: Spring, Summer, Fall
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
  • 550 g of courgettes
  • 100 g d'oignon
  • 65 à 70 g garlic and herb cream cheese (Boursin-style)
  • 20 ml olive oil
  • 1 cube vegetable stock
  • 500 ml water
  • Freshly ground black pepper
  • Salt, if required
Instructions
  1. 1

    Traditional preparation

  2. 2
    Peel the onion and chop it finely. Wash the courgettes, trim off the ends and cut them into pieces, without peeling them.
  3. 3
    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.
  4. 4
    Add the courgettes and continue cooking for 3 minutes, stirring regularly.
  5. 5
    Pour in 500 ml of water, add the vegetable stock cube and bring to the boil.
  6. 6
    Cover and simmer over a medium heat for 15 to 20 minutes, until the courgettes are very tender.
  7. 7
    Add the garlic and herb cream cheese, then blend thoroughly using a hand blender until the soup is perfectly smooth and creamy.
  8. 8
    Season with pepper to taste. Adjust the seasoning with salt if necessary and serve piping hot.
  9. 9

    Preparation with the Thermomix

  10. 10
    Peel the onion, cut it in half and place it in the Thermomix bowl. Chop for 2 seconds / speed 5.
  11. 11
    Scrape the sides of the bowl with the spatula.
  12. 12
    Add the olive oil and sauté for 3 minutes at 120°C on speed 1, without the measuring cup.
  13. 13
    Add the courgettes, washed and cut into pieces, then sauté for 3 mins at 120°C, in reverse direction, at spoon speed.
  14. 14
    Add the 500 ml of water and the vegetable stock cube. Cook for 18 minutes at 100°C on speed 1.
  15. 15
    Add the garlic and herb cream cheese and a little black pepper.
  16. 16
    Blend gradually for 1 minute at speeds 5 to 9, slowly increasing the speed, until the mixture is perfectly smooth and velvety.
  17. 17
    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.

Read it online: https://auxdelicesdecaroline.com/en/recipe/veloute-de-courgettes-methode-traditionnelle-thermomix/