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Zucchini and Fresh Ginger Velouté

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Zucchini and Fresh Ginger Veloute

“This magical five-ingredient soup is delicious hot or cold , and can be assembled in a matter of minutes,” Patricia Wells writes in “Salad as a Meal” (William Morrow, $34.99). “When fresh zucchini is is in season, I always have a batch of this in my refrigerator, ready for welcoming sips to accompany a meal, or a quick and healthy snack. … Even though the soup is called a velouté — because of its creamy, velvety smoothness — the only cream is an optional dollop anointed at serving time.”

Zucchini and Fresh Ginger Velouté

3 tablespoons extra-virgin olive oil
6 small spring onions or scallions, white part only, trimmed, peeled, and thinly sliced
Fine sea salt
1 tablespoon minced fresh ginger
2 pounds firm zucchini, rinsed, trimmed and cut into small pieces (do not peel)
1 1/2 quarts chicken stock or vegetable stock
Crème fraîche, for garnish (optional)

Zucchini cooking into soup.

In a stockpot, combine the oil, spring onions and salt, and sweat — cook, covered over low heat utnil soft and translucent — for 3 to 5 minutes. Add the ginger and cook briefly. Add the zucchini and stock and bring to a low boil. Simmer, covered, for 10 minutes.

Remove from heat and purée to a smooth liquid in a food processor or blender or with an immersion blender. Taste for seasoning. Serve, hot or chilled, in soup bowls, and garnish with crème fraîche , if using. (Store without hte garnish in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.

Makes 8 servings.

From “Salad as a Meal” by Patricia Wells

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