Velouté froid de courgette à l’huile de noisette

Bienvenue mes amis! Today, we delve into the culinary wonders of French cuisine, exploring the delightful and versatile vegetable known as zucchini. I am thrilled to share with you the rich history and incredible uses of this humble yet extraordinary ingredient. Prepare to embark on a tantalizing journey that will awaken your taste buds and leave you craving for more!

The History of Zucchini

Before we dive into the delightful ways to use zucchini in French cooking, let’s take a moment to appreciate its fascinating history. Zucchini, also known as courgette in French, has its roots in Central America, where it was cultivated by ancient civilizations. After its introduction to Europe during the 16th century, zucchini quickly gained popularity, particularly in Italian and French cuisine. Its mild flavor and tender texture made it an instant hit, and it became a staple ingredient in many traditional dishes.

Zucchini in French Cuisine

Ah, the delightful zucchini! In French cooking, this vibrant vegetable is cherished for its versatility and ability to add a touch of freshness to any dish. From vibrant summer salads to heartwarming soups, courgettes take center stage and never fail to impress.

One classic French dish that showcases the magnificence of zucchini is “Ratatouille.” A medley of zucchini, eggplant, bell peppers, and tomatoes, Ratatouille is a true celebration of Provençal flavors. The tender zucchini slices simmered in aromatic herbs create a harmonious symphony of tastes that will transport you to the sun-drenched French countryside.

For a delightful appetizer or light lunch, try “Petits Farcis,” a dish where zucchini is filled with a delectable mixture of ground meat, breadcrumbs, and herbs, then baked to perfection. These little stuffed wonders are not only visually stunning but also bursting with flavor.

And let’s not forget the classic French technique of “Julienne.” By thinly slicing zucchini into long, elegant strips, you can create a delicate and refreshing salad. Tossed with a light vinaigrette, fresh herbs, and perhaps a sprinkling of feta cheese, this dish will transport you to a sidewalk café in Paris.

Mes amis, this vegetable is truly a gem in French cuisine, adding its vibrant green color, delicate flavor, and irresistible texture to a wide array of dishes. From the sun-soaked hills of Provence to the bustling streets of Paris, the humble courgette has become an essential ingredient in French cooking.

So, the next time you venture into your kitchen, remember the charm and versatility of zucchini. Embrace its history, explore its many delightful preparations, and let your taste buds revel in the joy of French culinary artistry.

A bientôt! Et bonne cuisine!

And now, chers lecteurs, without further adieu, velouté froid de courgette.

A bientôt! Et bonne cuisine!

Cold Zucchini Soup

Velouté froid de courgette à l'huile de noisette
Prep Time 30 minutes
Cook Time 8 minutes
Chill time 4 hours
Total Time 4 hours 38 minutes
Course Main Course, Soup
Cuisine French


  • 2 ¼ lbs zucchini
  • 2 green onions
  • 2 cloves garlic
  • 1 tbsp curry powder
  • 1 C vegetable stock chilled
  • 3 tbsp olive oil
  • 3 ½ oz feta
  • 3 tbsp hazelnut oil
  • 2 tbsp coarsely chopped hazelnuts toasted
  • 1/4 stalk cilantro


The Vegetables

  • Add about 1 ½ quarts water to a steamer or pot fitted with a steamer basket. Cover and bring to a boil.
  • Wash the zucchini and green onions. Peel the garlic, making sure to remove any green sprouts from the garlic (these will make the soup bitter). Leaving the skin on, chop the zucchini into one-inch cubes. Finely chop the green onions, using both the white and green parts of the onion.
  • When the water has been boiling for 1-2 minutes in the steamer or pot, add the chopped zucchini, green onions, and garlic to steamer basket. Cover and cook the vegetables for 8 to 9 minutes. The zucchini should be soft when done.

The Soup

  • When the vegetables are cooked and still hot, transfer them to the bowl of a blender. Add about ¾ cup of the chilled vegetable stock and the curry powder to the blender. Cover and blend until smooth. Check the consistency of the soup. If it's too thick, add a bit more vegetable stock. Add just a bit at a time; you don't want the soup to be too thin.
  • Add the olive oil to the soup and blend for 1 minute.
  • Taste the soup and adjust seasonings (curry, salt) to your taste.
  • Pour the soup into a large bowl, cover, and chill in the refrigerator for at least 4 hours.

The Assembly

  • Chop or crumble the feta into small cubes. Finely chop the cilantro, keeping several of the leaves to one side for garnish. Add the chopped cilantro to the soup.
  • Pour the soup into four bowls. Sprinkle the crumbled feta and chopped hazelnuts on top of each. Drizzle the hazelnut oil over each bowl, and add the reserved cilantro leaves.


Notes: This soup can be made a day ahead.
Source: Plats Gourmands, Vapeur Douce by Stéphane Gabrielly