Soupe de courgettes à la menthe – zucchini cream soup with mint Recipe
A delicate, light green zucchini cream soup with a hint of fresh mint is a soup the French love to eat in summer, sometimes even chilled like a cold soup. It’s light, but thanks to a bit of cream and potato it’s pleasantly filling. The flavour is reminiscent of a mix between pea soup and cold cucumber soup, only in a very mild, velvety version.
This French-style zucchini cream soup with mint is light yet satisfying, and can be served both hot and chilled, making it perfect for warm days when you still crave something comforting.
Chef's tips
Blend the soup thoroughly for a really velvety texture and don’t skip the lemon juice at the end – it brightens the flavour and keeps the mint from tasting flat.
How to serve
Serve in shallow bowls with a swirl of cream or a drizzle of good olive oil, plus crunchy baguette croutons on the side.
Ingredients
- zucchini young, preferably with skin on - 700 g
- potatoes medium, to thicken the soup - 2 piece
- onion medium - 1 piece
- garlic - 2 cloves
- vegetable stock homemade or from a good-quality cube - 900 ml
- 30% cream or 18% cooking cream - 80 ml
- fresh mint plus a few leaves for decoration - 8 leaves
- olive oil - 1.5 tablespoons
- salt to taste
- white pepper to taste
- lemon juice for seasoning - 0.5 piece
Preparation
- Peel the onion and dice finely. Peel and chop the garlic. Wash the zucchini, trim the ends and slice into half-moons. Peel the potatoes and cut into small cubes.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the zucchini and potatoes to the pot and mix with the onion and garlic. Sauté for 3–4 minutes, until the vegetables soften slightly.
- Pour in the stock, bring to a boil, then reduce the heat and cook for 10–12 minutes, until the potatoes are tender when pierced with a fork.
- Remove the pot from the heat. Add the mint leaves and immediately blend the soup with a hand blender until smooth and creamy. If it is too thick, add a little water or stock.
- Pour in the cream, stir and place the pot back over low heat for 1–2 minutes, without bringing it to a boil. Season with salt, white pepper and a few drops of lemon juice, tasting until the flavour is distinct but still delicate.
- Serve hot or chilled, garnished with mint leaves and a little cream or olive oil on top.
Storage
Store the cooled soup in an airtight container in the fridge and use within 2–3 days. Reheat gently without boiling, or serve well chilled.
This soup is a great way to use up a surplus of summer zucchini, and the mint gives it a fresh twist that feels very French-bistro.
