This creamy zucchini vellutata soup is sweet and delicate. You can enjoy it hot or cold, and everyone loves the flavor! Ideal for lunch or dinner, this soup can be lighter or richer according to the ingredients you use. You can even make it into an appetizer if you serve it in single-portion glasses!
Cooking the zucchini
To make this zucchini vellutata recipe, first wash and dry the zucchini. Slice into rounds and remove the ends. Either sauté or blanch them. In the first case, add the zucchini to a pot with cold water and a few bay leaves and a peeled and sliced shallot. Boil for 20 minutes and drain the zucchini. Save the cooking water.
If you want to sauté the zucchini, brown them in a saucepan with the finely chopped shallot and a drizzle of extra-virgin olive oil. Add the zucchini with salt and pepper and sauté for a few minutes. Add water or vegetable stock to cover the zucchini and continue cooking until the zucchini are soft.
Creamy zucchini vellutata soup: Cream or yogurt?
Once the zucchini are cooked, blend them with an immersion mixer. Add a little cooking water or vegetable broth if necessary until creamy. Serve the zucchini vellutata simply with a drizzle of extra-virgin olive oil, salt, pepper and some fresh herbs like basil or thyme. Or you can make it creamier with heavy cream and continue cooking for a few minutes. Alternatively, add natural yogurt. Stir and serve. For a silkier, smoother texture, you can filter the vellutata with a strainer.
