The zucchini velouté is a creamy, light, and easy-to-prepare first course, perfect for every season. Ideal for a comfort food dinner, this vegetable cream stands out for its delicate taste and enveloping texture. Unlike classic veloutés with cream, this version uses milk for a soft but lighter texture. Accompanied by crispy croutons and a touch of poppy seeds, it becomes an elegant and tasty dish. Discover the recipe step by step and bring a healthy and genuine dish to the table.
- Difficulty: Easy
- Cost: Economical
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 Zucchini
- Onion
- 1 Potato
- 1 stalk Celery
- to taste Extra virgin olive oil
- 1 Vegetable bouillon cube (Preferably homemade)
- Milk
- to taste Salt
- to taste Pepper
Preparation
Finely chop the onion and let it wilt in a saucepan with the extra virgin olive oil over medium-low heat. This step helps to enhance the flavor of the velouté.
Wash and cut the zucchini, potato, and celery into pieces. Add them to the sautéed onion and let them flavor for a couple of minutes, stirring.
Cover the vegetables with water (or broth) up to their level, add the vegetable bouillon cube, and cook over low heat for about 20-25 minutes, until the vegetables are soft.
HERe you can find my homemade vegetable granulate recipe.Use an immersion blender to blend everything until smooth and creamy. Add the milk to make the velouté softer and mix well.
Taste and adjust with salt and pepper. Pour the velouté into the plates and garnish with poppy seeds for a decorative touch. Serve with crispy bread croutons.
Tips and Variations
More protein? Add a few tablespoons of ricotta or Greek yogurt for a more nutritious velouté.
Vegan version: Replace milk with unsweetened plant-based milk.
More intense flavor: Try adding a pinch of nutmeg or curry for a spicy aroma.
Thicker velouté: If you want it more substantial, slightly reduce the water during cooking.
To enhance the delicate flavor of the zucchini velouté, pair it with a glass of Vermentino. This fresh, slightly savory white wine balances the sweetness of the zucchini and harmonizes with the vegetable notes of the dish without overpowering its taste.
Storage
In the fridge: Store the velouté in an airtight container for up to 2 days.
In the freezer: You can freeze it for up to 1 month in single-serving portions.
FAQ – Zucchini Velouté
Can I prepare it in advance?
Sure! You just need to reheat it before serving, adding a little milk if it has thickened too much.
Can I skip the vegetable bouillon cube?
Yes, you can use only vegetable broth or add a pinch of salt to flavor.
