Recipes

Ingredients (4 Servings)

  • 3 zucchinis
  • 2 leek whites
  • 1 tablespoon curry powder
  • 2 tablespoons crème fraîche (30 % fat)
  • 2 tablespoons olive oil
  • 2 slices country bread
  • 1 bouquet garni
  • croutons
  • ground pepper

Nutritional values (per serving)

Calories230 kcal
Fat13 g
Sodium219.0 mg
Carbohydrates20 g
Protein7 g
Phosphorus144 mg
Potassium608 mg
Liquid226 ml

Directions

Peel the zucchinis and cut them into slices. Bring 1 liter of water to boil with the bouquet garni. Clean and slice the leeks into rings. Heat 1 tablespoon of olive oil in a cooking pot and sweat the leeks for 3 minutes. Sprinkle with curry. Mix. Add the zucchinis, pour in the broth. Add pepper. Bring to a boil again, lower the heat and simmer for 30 minutes. Allow to cool. Blend until a fine puree.Add the crème fraîche and mix again in a few moments. Refrigerate for 1 hour. Cut the bread slices into small cubes. Brown them in a skillet with the last tablespoon of olive oil. Just before serving, whip up the preparation, pour into bowls or tall glasses, add a few croutons. Serve chilled.

Nutrition Tips

To reduce the potassium level of this dish, you can first soak the sliced zucchinis in lukewarm water for 2 hours, discarding the water.