Cold Zucchini Veloute with Black Truffle Chips

Nombre de convives

Difficulté

Easy

Temps de préparation

20 min

Budget

Low

Temps de cuisson

15 min

Chef

Ingrédients

4 Small zucchini (organic if possible)
1 Large sweet onion (organic if possible)
2 Cloves Fresh garlic
1 cube Vegetables stock (organic if possible)
3 TBSP Coconut cream (organic if possible)
1 TSP Baking soda
Chipotle pepper
Guérande salt with summer truffle
Freshly ground pepper
Olive oil
Black Truffle Extra Virgin Olive Oil
1 Jar Black truffle chips

Préparation

Discover this delicious cold zucchini velouté recipe, garnished with black truffle chips, ideal as a starter.

Wash the zucchini well and cut it into rough cubes. Peel and slice the onions.

Heat a fairly large pan with olive oil and saute the onions for 3-5 minutes. Add in the cubed zucchini and brown it for a few minutes.

Follow by adding the garlic and chiplote pepper. Sprinkle baking soda over the vegetables (this speeds up the process), allow the vegetables to melt and turn slightly pasty. Cover with water and the vegetable stock cube and leave to cook at medium heat until the zucchini is very tender.

Transfer into a bowl, add in coconut cream and with a hand blender, process until a smooth velvetly soup is formed. Adjust the seasoning with Truffle salt and freshly cracked black pepper.

Before serving, sprinkle with some broken truffle chips and a light drizzle of black truffle extra virgin olive oil.

Serve cold or warm.

Recipe proposed by Le Bistro de Jenna