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No. 0051 French Free recipe

Zucchini Veloute with Edible Flowers and Herb Toast

Young zucchini, a handful of spinach and fresh basil blend into a delicate, pale green veloute enriched with a little cream. A white swirl, microgreens and a pink edible flower make it dinner party pretty, and a slice of garlic-herb toast adds crunch. Serve it warm in early summer when zucchini are small and sweet.

4.3 from 278 cooks

Pale green zucchini soup with cream swirl, pink edible flower, beside herb-topped bread slice
Photo: dhiraj jain on Pexels
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Medium
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Method 6 steps

  1. Melt the butter in a pot over medium-low heat and sweat the leek for 6 minutes without browning.

  2. Add the zucchini and a pinch of salt and cook 5 minutes, then add the stock and simmer 10 minutes until the zucchini is just tender.

  3. Add the spinach and basil, simmer 1 minute, then blend on high until very smooth.

  4. Stir in all but 2 tbsp of the cream, season with salt and white pepper and keep warm below a simmer.

  5. Brush the bread with olive oil, toast in a 400 F oven for 8 minutes until golden, rub with the cut garlic and sprinkle with the herbs.

  6. Ladle into bowls, drizzle a spiral of the reserved cream, and top with microgreens and an edible flower, serving the toast alongside.

Tap a step to mark it done.

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