Courgette Soup
Gluten-free/Can be milk-free
Ingredients
- 300 g courgettes - cut into short matchsticks
- 1 banana shallot - peeled and chopped
- 25 g unsalted butter - or 1 tbsp olive oil
- 30 ml olive oil
- 1.25 l gluten-free chicken stock or vegetable stock
- 2 egg yolks
- 3 tbsp parmesan cheese - grated
- a pinch or two of grated nutmeg
- 2 tbsp double cream
- sea salt and freshly ground black pepper
Instructions
- Place the courgettes in a colander, sprinkle with salt and leave to drain for 20-30 minutes. Dry them thoroughly with absorbent kitchen paper
- Put the shallot, butter and oil in a saucepan and cook gently until the shallot is translucent - but do not let it get brown or even gold. Add the courgette and saute for 2-3 minutes, stirring all the time
- Pour in the stock, cover the pan and simmer for 15 minutes
- Gently beat together the egg yolks, parmesan, nutmeg, cream and seasoning. Pour the mixture into the soup, stirring well. Boil for 1 minute, then serve at once