Zucchini velouté

ac-0019 You cannot imagine how happy I am when in spring, back at the farmers market, I see more and more produce becoming available, especially after a hard and long winter like the one we had this year in NY. I love wandering through the market and discovering week after week which produce is back again. To celebrate the abundance and beauty of fresh and available produce I created this delicious creamy but light zucchini soup that I like to serve cool. Very few ingredients, easy to make and keeps well for the next day as well.

Zucchini velouté 

yields 7 cups or 1.7 Liter

Ingredients

  • 3 medium zucchinis,1.5 pounds ( 670g), medium dice
  • 2.1 oz (60g) scallions, sliced
  • 1 large garlic clove, pressed
  • 1 tablespoon tomato paste
  • 1 teaspoon fennel seeds ground
  • 4 teaspoons lemon juice
  • 2 ½ cups (600ml) soy milk
  •  ½  cup (120ml) filtered water
  • olive oil
  • salt

Procedure

  1. In a large pan, heat up a generous drizzle of olive oil and sauté the diced zucchinis with a pinch of salt for 3-4 minutes.
  2. Add in the scallions and the garlic and continue cooking. Stir frequently.You might need to add a little bit of water to avoid sticking.
  3. When the zucchinis start to soften add in the tomato paste and the fennel seeds and another pinch of salt and continue cooking until the zucchinis are soft.
  4. Add 1 cup (240ml) of soy milk and cook for 3-4 minutes on low heat.
  5. Transfers to a blender. Add the remaining soy milk, the water and the lemon juice and blend at high speed until completely smooth.
  6. Adjust seasoning with salt. Serve at room temperature or cold.
Note: You can garnish your soup with a few drops of extra virgin olive oil and a sprinkle of sea salt like fleur de sel or a herb salt if you wish.
Bon appetit
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