Cream of courgette soup with fresh mint and chickpeas, made with olive oil from the Vallée des Baux-de-Provence PDO
Ingredients
For
4
personnes
- 3 medium courgettes (about 250g), untreated (so you can keep the skin and the lovely green colour!)
- 100 g of fromage blanc
- 2 tbsp olive oil from the Vallée des Baux-de-Provence PDO + a drizzle to serve
- About twenty fresh mint leaves
- 75g cooked chickpeas
- 1 clove of garlic
- Salt and pepper
Tip
Serve in a small glass as a light aperitif or as a starter for a summer dinner.
Instructions
- Wash the courgettes, remove the ends, then cut them into large chunks and cook for 30 minutes (preferably by steaming).
Drain (reserve a little of the cooking liquid), then leave to cool completely.
Drain the chickpeas.
- Wash and dry the mint leaves; set some aside for decoration if you wish.
- In a blender, blend the pieces of courgette with a little of the cooking liquid, the cream cheese, the crushed garlic clove, the mint leaves, the olive oil, the chickpeas, salt and pepper. If the soup is a little too thick, add a little more cooking water.
- Leave to chill for several hours, then serve with a drizzle of olive oil and a sprig of mint.
Tip
Serve in a small glass as a light aperitif or as a starter for a summer dinner.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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