The Zucchini Velouté is a light, healthy, and wholesome first course, which remains very creamy thanks to the potatoes. It is simple to prepare and is great enjoyed hot but also at room temperature. For this reason, you can prepare the velouté not only in winter but also during the sunny season when zucchinis are much better.
You can prepare this dish with a simple pot, but I took advantage of my inseparable Ken. In the recipe, you will find both methods. If you want to know the other recipes where I used it, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 23 oz zucchini
- 9 oz potatoes
- 1.8 oz onion
- 2 cups water
- 1 tablespoon vegetable stock cube
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Recommended Tools
- Food Processor Kenwood Cooking Chef XL
How to Prepare Zucchini Velouté
Peel the potatoes and cut both the potatoes and the zucchinis into small pieces, set aside.
Chop the onion, place it in a pot with the oil, and sauté for a couple of minutes.
Add the chopped potatoes and zucchinis, water, and stock cube. Cook with the lid on for about 30 minutes, stirring occasionally.
Season with salt and pepper, blend with an immersion blender, and divide the zucchini velouté into plates. Serve hot or warm.
Peel the potatoes and cut both the potatoes and the zucchinis into small pieces, set aside.
Install the thermal shield and rubber spatula on the machine. Chop the onion, place it in the bowl, add the oil, and cook 248°F / 2 minutes / stirring 2.
Add the chopped potatoes and zucchinis, water, and stock cube. Cook with the splash cover at 217°F / 30 minutes / stirring 2.
Season with salt and pepper, blend with an immersion blender, and divide the zucchini velouté into plates. Serve hot or warm.
