The zucchini and potato velouté is ideal for those who want to eat healthy, tasty, and light and can be served either hot or cold, it is a dish that fills you up without being heavy. If you want a slightly less creamy but even lighter and more digestible version, I recommend trying the zucchini velouté without potatoes
Here are other quick and easy recipes you can cook with zucchini
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 391.21 (Kcal)
- Carbohydrates 47.13 (g) of which sugars 2.67 (g)
- Proteins 10.86 (g)
- Fat 19.17 (g) of which saturated 4.10 (g)of which unsaturated 6.28 (g)
- Fibers 5.43 (g)
- Sodium 748.74 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.6 oz zucchini
- 1 clove garlic
- 4.2 cups water
- 1 potato
- 3.5 oz croutons
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot 3-quart
- 1 Pot 2-quart
- 1 Spoon
- 1 Blender
Procedure
The zucchini and potato velouté is an easy and quick dish that can be enjoyed either hot or cold.
In summer or if you serve the velouté cold, you can enhance the dish with mint or marjoram for an even fresher and more delicate flavor and aroma
Start the preparation by slicing the zucchinis into rounds, cubes, or small uniform dice, the smaller the size the quicker they will cook.
A homogeneous cut is important to achieve even cooking of all the zucchinis.
Now place the sliced zucchinis in a pan with a drizzle of oil and the crushed garlic clove and sauté for a couple of minutes over high heat.
To get a concentrated flavor, I recommend browning them well so that they form a brownish crust and then pour in the cold broth.
Zucchinis cook quickly and should not be golden or colored too much but simply heated until they become bright green, if they are grey you have overcooked them.
After sautéing the zucchinis for a couple of minutes, add the broth and cook for another 5-10 minutes (the time varies according to the size of the cut).
If you’re in a hurry and don’t have time to make homemade fresh broth, you can speed up the recipe by using tap water and adjust the final recipe with a pinch of salt.
Cut a potato into uniform dice and boil them in hot water for 10 minutes.
When the dice are cooked, drain them and set them aside to thicken the zucchini and potato velouté.
After cooking the zucchinis, just blend everything with the help of a mixer or blender.
To get it right, add the liquid obtained from cooking the zucchinis little by little so you don’t risk having a too-liquid velouté.
Your zucchini and potato velouté is ready!
Plating tips:
Place warm croutons on top of the zucchini and potato velouté with a drizzle of raw oil and a grind of fresh pepper. In summer, you can add mint to the zucchinis and decorate with mint leaves.
Wine pairing for zucchini and potato velouté:
I recommend a white wine with aromatic notes such as Riesling. With its fruity scents combined with buttery and honey aromas, Riesling enhances the flavor of this recipe.
