You have to try the courgette cream soup with tomato meatballs!
We really liked the idea, told by the restaurant’s talented Chef, and it follows the trend that breaks down and recomposes the classics of Italian cuisine; in this case the courgette stuffed with meat.
We tried to do it again like this.

Ingredients for two people

For the velvet soup:

  • 2 shallots;
  • 4 courgettes;
  • 6 basil leaves;
  • 8 ml of cream;
  • 10 grams of parmesan;
  • oil, salt, nutmeg, pepper, flour, to taste
  • Carrot, celery and onion (for the broth)

For the meatballs:

  • 150 g. of minced meat;
  • 2 slices of bread from which to take the crumbs;
  • some milk to soak the bread in;
  • 1 egg;
  • 100 g. of tomato puree;
  • 10 g. of parmesan;
  • Salt and Pepper To Taste.

Start making the broth with the celery, carrot and onion. (we always start with cold water).

Let’s start with the meatball which must be as simple as possible: place the meat, the egg, the breadcrumbs soaked in milk and parmesan in a bowl. Salt and pepper. Make small meatballs and cook them in hot oil with garlic. Add the tomato puree.

Cook for 20 minutes, adding more broth if the sauce dries out too much and must remain liquid.

Now the cream soup: chop the two shallots and cut the courgettes into rounds. We heat the oil in a pan and throw in the shallot with three basil leaves. After a minute we add the courgettes which we will cook for a few minutes before adding the remaining broth and basil.

We pepper, salt and add nutmeg and parmesan.

Cook for about twenty minutes and prepare the vegetable roue by combining flour with oil.

We blend everything with a blender, add the cream and the roue. Let it cook for another 5 minutes.

PS. The less experienced can eliminate the roue which only has a thickening function.

Let’s prepare the dish: first the cream soup, sufficiently thickened, then the meatballs in the center with the sauce still slow.

Excellent dish, compliments to the Chef of Vino e Camino

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