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Recipes
Recipe from Christian Guillut, Culinary adviser for Elle & Vire
Appetizers
Preparation time :
Cooking time :
Ingredients
600 g courgettes
200 g onions
100 g Elle & Vire Fine French Cream Cheese
30 g Elle & Vire All Purpose Butter
1 dl water
2 dl Elle & Vire Excellence Cooking Cream
30 g basil leaves
10 g parsley leaves
80 g grated parmesan
Salt & pepper
1 dl Elle & Vire Advantage 60 g courgette skins diced and cooked slowly in butter
80 g parmesan shavings
20 g pesto
Procedure
Peel the skin from the courgettes using a peeler and set to one side. Dice the courgettes into even-sized cubes. In a saucepan, melt the butter over a low heat and sweat the garlic and onions. Add the diced courgettes and sweat for 5 to 7 minutes, then add the water and season. Cook over a low heat for 20 to 30 minutes and bring to the boil. Add the blanched courgette skins and cook for a further 4 or 5 minutes. Add the cream cheese and parmesan, allow to melt, then add the basil and flat leaf parsley. Liquidise the soup using a blender until a smooth mixture is obtained. Strain through a fine sieve, bring to the boil again and add the cream.
Decoration
In each cup, add the blanched courgette skins and pour in the soup. Mix the seasoned cream until a heavy froth is obtained, then pour it into each soup. Garnish with parmesan shavings and a dash of pesto, then add a leaf of fresh basil.
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Version française
