Courgette cold peel

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1-2 Garlic cloves
  • 750 g Courgette
  • 150 g Potatoes
  • 2 TABLESPOONS Olive oil
  • 1 l Vegetable broth (instant)
  • 3-4 Stem(s) Lemon balm and chervil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS Lemon juice
  • 250 ml Buttermilk
  • 7-10 Tbsp Lemon balm and chervil

Directions

  1. 1

    Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash the zucchini, dice 3/4 of the zucchini. Cut the rest of the zucchini into fine slices and keep covered in a cool place. Peel, wash and finely dice the potatoes. Heat oil in a high pot, fry onions in it until translucent. Add garlic, potatoes and diced zucchini, fry briefly.

  2. 2

    Deglaze with broth, bring to the boil, cover and simmer over medium heat for about 15 minutes. Wash lemon balm and chervil, dab dry and add herbs 5 minutes before end of cooking time. Then remove from the heat and puree with a blender. Season to taste with salt, pepper, sugar and lemon juice. Pour into a bowl and put in a cool place for about 1 1/2 hours. Then stir in buttermilk. Serve in deep plates with zucchini slices and garnish with lemon balm and chervil as desired

Nutrition Facts

KCAL
140 kcal
CARBS
13 g
FATS
6 g
PROTEINS
6 g