Creamy zucchini soup with Laughing Cow
The creamy zucchini soup that everyone loves, cooked in 10 minutes under pressure and mixed directly in the tank. The portions of melted cheese give that ultra-creamy and slightly salty side that makes this recipe so successful. Simple, quick, economical and loved by children and adults alike. Perfect for cooking zucchini in abundance in summer.
Preparation
- 1
Browning mode: brown the sliced onion and crushed garlic in olive oil for 2 minutes, until they are translucent and lightly golden.
⏱ 2 min💡 Don't brown the onion too much — you just want to remove the raw and sweetness. A well-sweated (not caramelized) onion makes a smoother soup.
- 2
Add the zucchini slices and the hot vegetable stock. Season lightly with salt (the melted cheese is already salty). Close the lid.
💡 Taste before adding salt — depending on the melted cheese and stock cube brands, the soup may already be well salted. Better to adjust at the end of the recipe.
- 3
Pressure cooking mode: 10 minutes.
⏱ 10 min💡 The zucchini will completely soften under pressure, which will give a perfectly smooth soup without mixing effort.
- 4
Quick release. Add the portions of melted cheese to the still hot bowl. Blend with a hand blender directly in the bowl until you obtain a perfectly smooth texture.
💡 Hold the lid in an inclined position when blending to avoid splashing. Start slowly and gradually speed up.
- 5
Add the pepper and nutmeg. Taste and adjust salt if necessary. If the velouté is too thick, add a little hot water and mix again briefly.
💡 The ideal consistency: the velouté should lightly coat the back of a spoon. Neither too liquid nor too thick.
- 6
Serve in warm bowls. Decorate with a spoonful of crème fraîche, chopped chives and a dash of olive oil. Serve with garlic-rubbed croutons.
💡 This velouté stands up very well to being served cold in summer (like a zucchini gazpacho) with a touch of fresh mint instead of chives.
