For 4 people
Cooking time : 10 minutes
Heating time : 25 minutes
- 700g zucchini
- 1/2L water
- 6 processed cheeses in portions
- Salt & pepper
- 200 g of plain gingerbread (Special toast or Pavé à la coupe)
Dice the gingerbread and sauté them very lightly in a pan in butter to make small croutons.
Peel and cut the courgettes into cubes, cook them in half a liter of water for 25 minutes, mixing well.
Salt and pepper.
Mix the velouté by adding the cheeses in portions.
Warm the soup slightly before serving it with the small gingerbread croutons.
You can add a little gingerbread crumbs before mixing the velouter for an even more gourmet recipe!