Courgette and gorgonzola velouté
This recipe takes less effort than making a sandwich and will get you a lovely creamy velouté in no time that will even convert those who don't like courgette. As a student I also made it with... Laughing Cow cheese - no judging please, I was skint and the end result did taste suitably good and comfortingly creamy. Once I got a paycheck and upgraded to Gorgonzola though, there was no looking back. Blue cheese rules.

Courgette and gorgonzola velouté

Posted on June 17, 2010
Categories: All vegetarian recipes, Main Courses, Soups, Starter, vegetarian
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Busy:10 min, Total prep time: 30 min
Serves: 2-3 
Trim both ends off the courgettes and peel off half their skin.

Crush lightly the garlic clove with the flat of a knife to help it release its juices and peel it.

Toss into the pan all the ingredients, add 1/2 litre water and bring to the boil.

Reduce the heat to a slow bubbling and cook, uncovered, for 20 minutes.

Whiz smooth with a blender and season to taste.

Serve with a drizzle of olive oil and toasted bread.

Trim both ends off the courgettes and peel off half their skin.

Crush lightly the garlic clove with the flat of a knife to help it release its juices and peel it.

Toss into the pan all the ingredients, add 1/2 litre water and bring to the boil.

Reduce the heat to a slow bubbling and cook, uncovered, for 20 minutes.

Whiz smooth with a blender and season to taste.

Serve with a drizzle of olive oil and toasted bread.

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Rating: 5.0/5 (2 votes cast)
Courgette and gorgonzola velouté, 5.0 out of 5 based on 2 ratings
I always remove half the skin of the courgette, which it slightly bitter, for a more balanced taste. If you don't mind it, skip the peeling stage. Don't peel the courgette entirely though, the soup would lose in colour and taste.

You can also use other creamy blue cheese such as Saint Agur. If using roquefort or stilton, reduce the cheese quantity to 40g.

Another really exciting version is to use a bit of mascarpone cream (2-3 tablespoons) and 8 mint leaves. Gorgeous!!

Oh, and if you want to try the Laughing Cow version, add 2 to 3 portions instead of the gorgonzola.
Ingredients

500 g courgettes (3 medium)
60 g gorgonzola
1/2 cube stock
1 small garlic head
Pepper
Olive oil

2 Comments to “Courgette and gorgonzola veloutĂ©”

  • PLAT CĂ©line

    June 24th, 2010 at 8:39 pm


    We didn’t change anything in that recipe. And, yes, it is Easy & Quick. And I loved the “piquant” of this recipe. Thanks for that !

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    Rating: 5.0/5 (1 vote cast)
  • Anne-Laure

    June 25th, 2010 at 8:46 am


    Hello Celine, I am pleased you enjoyed it! Courgette goes wonderfully well with all types of blue cheeses. 🙂

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