Zucchini Kiri Velouté by @louloukitchen_

55 min
Medium

4 servings

🥒

1 kg

Zucchini

🧀

180 g

Kiri Cheese

🥔

2

Potatoes

🧅

150 g

Onion

🫒

45 ml

Olive Oil

💧

1 l

Water

🫙

Zaatar

🧂

1.5 g

Salt

🧀

70 g

Rocamadour Cheese

🍞

150 g

Toasted Bread

🫒

Olive Oil

🍯

10 ml

Honey

Preparation Steps

  1. Step 1/19

    Preheat the oven to 205°C / 400°F.

  2. Step 2/19

    Peel the onion and potatoes, then cut them into small cubes.

    onion
    potato
    🔪chef's knife
    🪵cutting board

  3. Step 3/19

    Trim the zucchini and cut all 5 zucchini into small cubes.

    zucchini
    🔪chef's knife
    🪵cutting board

  4. Step 4/19

    Heat 1 tablespoon olive oil in the large saucepan over medium heat.

    olive oil
    🍲large saucepan
    🥄wooden spoon

  5. Step 5/19

    Add the diced onion and sauté for about 5 minutes until lightly browned.

    onion
    🍲large saucepan
    🥄wooden spoon

  6. Step 6/19

    Add the diced zucchini and potatoes to the saucepan, then stir for 2 minutes.

    zucchini
    potato
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/19

    Season the vegetables with smoked salt and 1 teaspoon za'atar.

    smoked salt
    za'atar
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/19

    Pour in 1 litre water and stir in the remaining za'atar until it is diluted.

    water
    za'atar
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/19

    Bring the soup to a boil, then simmer for 30 minutes until the vegetables are very tender.

    🍲large saucepan

  10. Step 10/19

    Cut the country bread into 2 large slices and place them on the baking sheet.

    country bread
    🔪chef's knife
    🪵cutting board
    🍳baking sheet

  11. Step 11/19

    Brush the bread slices with 1 tablespoon olive oil.

    country bread
    olive oil
    🍳baking sheet
    🖌️pastry brush

  12. Step 12/19

    Spread Rocamadour goat cheese over the bread slices, then scatter fennel fronds on top.

    Rocamadour goat cheese
    fennel fronds
    🍳baking sheet

  13. Step 13/19

    Drizzle the toasts with rosemary honey and bake for 10 minutes until golden and melted.

    rosemary honey
    🍳baking sheet

  14. Step 14/19

    Drain the cooked vegetables through the colander, reserving all of the cooking broth.

    🧺colander
    🍲large saucepan

  15. Step 15/19

    Blend the drained vegetables with all 5 Kiri cheeses until completely smooth.

    zucchini
    potato
    onion
    🧀Kiri cheese
    🥤blender

  16. Step 16/19

    Add the reserved broth gradually and blend until the velouté reaches a thick, pourable consistency.

    water
    🥤blender

  17. Step 17/19

    Taste the velouté and adjust with a small pinch of smoked salt if needed.

    smoked salt
    🥤blender

  18. Step 18/19

    Ladle the warm velouté into bowls and drizzle each serving with the remaining olive oil.

    olive oil
    🥄ladle

  19. Step 19/19

    Top each bowl with a little Kiri cheese and serve with the warm Rocamadour honey toast.

    🧀Kiri cheese
    country bread
    Rocamadour goat cheese
    rosemary honey

Composition

Ingredients

Types

Vegetables, Dairy, Fats and Oils, Liquids

Ingredients

Zucchini, Kiri cheese, Potatoes, Onion, Olive oil, Water, Zaatar, Salt, Rocamadour cheese, Toasted bread, Honey

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

415 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 42g, Fat: 22g, Fiber: 7g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 270mg, Potassium: 1000mg, Sodium: 640mg, Iron: 2.3mg

Vitamins

Vitamin C: 44mg, Vitamin A: 170mcg, Vitamin B6: 0.5mg, Folate: 100mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, large saucepan, wooden spoon, colander, blender, baking sheet, pastry brush, ladle

Appliances

Stove, Oven

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Weeknight Dinner, Summer Lunch, Family Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Velvety, Creamy, Smooth, Crispy, Melty

Flavors

Savory, Creamy, Mild, Herbal, Smoky, Tangy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 1 hour in very hot weather), fridge : 3 days (Cool completely before refrigerating,Store the soup in an airtight container,Store toast separately), freezer : 2 months (Freeze the velouté without the toast,Freeze in airtight portions,Thaw overnight in the refrigerator)