Cream of courgette soup with a subtle hint of olive oil
Ingredients
For
4
personnes
- 4 courgettes
- a small shallot
- 1 clove of garlic
- 1 vegetable stock cube
- 1 square of cheese (such as La Vache qui rit or Kiri)
- 3 tablespoons of mild-flavoured olive oil
- Chives
- Salt, pepper
Tip
For this courgette and olive oil soup, we recommend a mild-flavoured olive oil for its aromas of dried fruit and flowers, complemented by vegetal notes. Choose a Nyons olive oil PDO (variety Tanche), an oil from Nice PDO (Cailletier variety), or a single-variety oil from Négrette, Lucques, Grossane, etc.
Instructions
- Wash and peel the courgettes. Cut them into cubes.
Peel and finely chop the shallot.
- Next, in a casserole dish, fry the shallot in 1 tablespoon of olive oil. Once golden, add the courgettes. Then sweat the courgettes for 5 minutes.
- Next, add the garlic and the vegetable stock cube, then cover with water. Season with salt and pepper.
- Cook for 15 to 20 minutes (without bringing to the boil).
- Then blend, gradually adding the cheese and 1 tbsp of olive oil until the mixture is smooth.
- Serve hot, drizzled with a little olive oil and sprinkled with a few sprigs of chopped chives.
Tip
For this courgette and olive oil soup, we recommend a mild-flavoured olive oil for its aromas of dried fruit and flowers, complemented by vegetal notes. Choose a Nyons olive oil PDO (variety Tanche), an oil from Nice PDO (Cailletier variety), or a single-variety oil from Négrette, Lucques, Grossane, etc.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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