Zucchini Velouté with Goat Cheese Recipe
Zucchini Velouté with Goat Cheese
Total time: 30 to 60 minutes

Preparation time: a few minutes
Cooking time: 30 minutes

Difficulty: Difficult
For 4 servings

- 2 medium onions
- 2 small cloves of garlic
- Olive oil
- 750 g (1 lb. 10 oz.) unpeeled zucchini, diced
- Salt and pepper
- 1.5 liters (6 cups) stock
- 1 bouquet garni (thyme and bay leaf)
- 6 tbsp. (2 oz.) tapioca
- 100 g (3 1/2 oz.) fresh goat cheese (chevre)
  1. Peel and finely chop the onions and garlic; sauté in a little olive oil in a pot over low heat.
  2. Add the zucchini. Season and cook for a few minutes. 
  3. Add the broth and bouquet garni.
  4. Bring to a boil; cook for 15-20 minutes or until the zucchini is very soft.
  5. Remove the bouquet garni and purée the soup in a blender.
  6. Return to the boil, then sprinkle in the tapioca while stirring. Cook for 7 minutes.
  7. Off the heat, sprinkle with crumbled fresh goat cheese and serve immediately.
More recipe ideas

Photo and collaboration: Tipiak, tapioca importer since 1830

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up