Greek Zucchini Velouté
Ingredients
- 1 kgZucchini (thinly sliced)
- 2 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 LMineral water
- 200 gPlain Greek yogurt
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcDill (chopped)
- 1 pcMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
- 1 LVegetable broth
Method
A creamy texture that coats the spoon perfectly, lifted by the bright freshness of dill and the acidic tang of Greek yogurt. The vibrant green color reflects a perfectly controlled cooking process.
- 1
In a sauté pan, heat the olive oil. Sweat the sliced onions and minced garlic with a pinch of salt. They should become translucent without browning to maintain sweetness.
- 2
Add the sliced zucchinis. Sauté for a few minutes so they absorb the fat. Cover with the vegetable broth.
- 3
Simmer until a knife tip sinks in like butter. Blend thoroughly to obtain a smooth and silky texture.
- 4
Off the heat, stir in the Greek yogurt and lemon juice. Add the chopped dill and mint. Serve the soup sprinkled with crumbled feta to add character.
Frequently asked questions
How do you get this dish right?
- Do not peel the zucchinis; the skin provides that deep green color.
- Blend the velouté while very hot to ensure a perfect emulsion with the olive oil.
- If the velouté is too thick, thin it with a little hot water after blending.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat over low heat without boiling to prevent the yogurt from curdling.
