A velouté, in French cooking and when taking about soup, implies finishing it with cream or an egg yolk.
Although this one contains neither, the result is the same, with a rich and creamy consistency that will make you go back for more.
Who knew that feta melts beautifully in a soup? You need to try it to believe it.
Of course, you can substitute water for chicken or vegetable broth, but I usually prefer making soups like this one with water, so that the main ingredients are easily recognized. It is your choice!
3 or 4 medium zucchini, coarsely chopped
2 white flesh potatoes, peeled and cut into 2 cm cubes
150 g feta
25 mint leaves
1 liter water
extra-virgin olive oil, for garnish
salt and pepper to taste
1. Put the zucchini, potatoes, water, all the mint and about half the feta in a stockpot.
2. Cook, covered, for about 30 minutes or until all the vegetables are soft.
3. Purée in a blender or with a hand blender until smooth. Taste and season with salt and pepper to taste.
4. Serve in warm bowls and sprinkle with the rest of the crumbled feta. Add a drizzle of olive oil.
You can also prepare this soup in advance, keep it in the refrigerator, and serve it cold. Bon appétit! You can also use goat cheese instead of feta.
The final chapter on my zucchini trilogy is coming up next, on Mon Food Blog. Stay tuned.