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Cream of courgette


Preparation : 20 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
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Serves 4 :
6 courgettes
600 ml of water 
100 ml of liquid crème fraîche
1 chicken stock cube 
2 fresh tarragon leaves 
salt, pepper 
1Wash and top and tail the courgettes. Slice them in the midi bowl with the 4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes.
2Blend the courgettes in the main bowl fitted with the metal blade and the Blendermix for 1 minute. Add the tarragon, then the cream, via the feed tube while the machine is running.
3Gradually add the cooking liquid via the feed tube until the soup reaches the desired consistency.
4Serve in bowls or soup dishes with a scattering of tarragon leaves. Season according to taste.

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