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Before starting this Courgette Velouté recipe, make sure you have organised all the necessary ingredients.
Wash the courgettes, then dice them.
Place the courgette dices in a cast-iron casserole. Add the water...
... the milk...
... and the cube of chicken stock.
Cook for about 15 minutes.
Peel the garlic and onion, then slice finely.
In a separate cast iron casserole, heat the olive oil.
Add the onion and garlic...
... and cook until golden.
When the courgettes are cooked...
... transfer into the other casserole, using a skimmer.
Add the leftover water and milk from the courgettes.
Season with salt and ground pepper.
Cook for a further 20 minutes.
Using a hand blender...
... process until the velouté is homogeneous.
Add the crème fraîche...
... and blend again. Adjust the seasoning if needed. This delicious recipe should be served hot. Just before serving, pour into individual bowls and sprinkle chopped chives on top.