16 December 2013
1 sprig of tarragon
1 teaspoon of virgin olive oil
Preparation time: 5 minutes – Cooking time: 12 minutes
Wash and cut the courgettes into round pieces. Clean the tarragon and only keep the leaves.
Place the courgettes in a steam basket and start a 12-minute cooking cycle.
Pour a little cooking juice retrieved from the container under the steam basket into the blender bowl. Add the courgettes, the oil and the tarragon. Blend everything together.
To make this starchless soup thicker, add a potato 5 minutes before cooking the courgettes.
Diversify the taste by adding a previously boiled and peeled tomato, or replace the courgettes with chard stalks.