A summer vegetable cream is what you need if you want to prepare a simple but healthy dish. What is the secret of this fantastic creaminess? The white-fleshed potatoes! They are floury and suitable for this type of preparation! You can season with mint leaves, so you will create a fresh and absolutely inviting soup …
Serves: 4
- 1 kg Zucchini (ends trimmed)
- 4 grams shallots
- 400 grams white-fleshed potatoes
- Extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable broth
- 5 teaspoons of apple cider vinegar
- Mint leaves
Method
Prepare the vegetable broth (with celery, carrots, onions) and set it aside. Wash zucchini, dry and dice them. Peel potatoes, rinse and dice them. Clean shallots and rinse them. So slice them. Pour some extra virgin olive oil into a baking dish and heat over medium heat. Add shallots and cook for a few moments. Also add zucchini. Pour the apple cider vinegar, add the mint leaves. Mix very well. Add potatoes and mix again. Season with salt and pepper and pour in some vegetable stock. Cook. Blend everything until you make a smooth cream. If necessary, sieve it. Pour into special bowls and decorate with mint leaves. Serve cold or at room temperature with croutons.