Preparation
- Zucchini 1 kg
- Leeks 190 g
- Extra virgin olive oil (organic) 80 g
- Vegetable broth 300 g
- Fresh liquid cream 90 g
- Fine salt to taste
- Black pepper to taste
To create this delicious zucchini velouté, start by preparing an aromatic vegetable broth. Then, turn your attention to the leek: remove the outer parts and finely chop the tender central part.
Move on to the zucchini: after washing them thoroughly, cut them into thin rounds. In a large pot, heat a drizzle of oil and add the chopped leek. Let it soften for a few minutes, stirring gently.
Add the zucchini to the leek, season with salt and pepper, and sauté everything for about 5-6 minutes over high heat. Pour in the vegetable broth and continue cooking for another 15-20 minutes.
At this point, blend the ingredients with an immersion blender until you achieve a creamy consistency. Incorporate the fresh cream and let it cook for about 10 more minutes.
To obtain a velvety texture, pass the cream through a fine-mesh strainer. Before serving, flavor with a few fresh thyme leaves.
Serve your zucchini velouté in warm bowls and enjoy this delicate and comforting dish!
