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Velvety soup with a courgette supreme cocktail style

Preparation

Recipe preparation

For the tomato and basil soup:

  • Brown the chopped shallots in olive oil with the garlic and pepper
  • Add the tomatoes with their juice, 2 pinches of sugar, salt and pepper
  • Cook for 20 minutes
  • Blend the tomato soup. Add the Tapioca when it is boiling and cook for 4 minutes

For the courgette and goat cheese soup:

  • Brown the sliced courgettes with the garlic and the onions
  • Add the chicken broth. Cook for 15 minutes
  • Blend the soup. Add the Tapioca when it is boiling and cook for 7 minutes
  • Add the goat cheese slices and let it melt while stirring

Final preparation:

  • Spread goat cheese on a few croutons
  • Pour the tomato & basil soup in verrines or in cocktail glasses, then the courgette & goat cheese soup
  • Add the croutons on top

Suggestion:

  • You can add sundried tomatoes to enhance the taste of your recipe

Ingredients

Ingredients

For the tomato and basil soup:

  • 2 kg of canned and peeled tomatoes
  • 1 red pepper
  • 1 bunch of basil
  • 3 shallots
  • 2 garlic cloves
  • 2 tablespoons of olive oil
  • 10 cl of crème fraîche
  • Sugar, salt, pepper
  • 40 g of Tipiak Tapioca
     

For the courgette and goat cheese soup:

  • 3 courgettes
  • 1/2 l of chicken broth
  • 1 tablespoon of olive oil
  • 1 garlic clove
  • 1 onion
  • 2 fresh goat cheese slices
  • 30 g of Tipiak Tapioca
  • Tipiak plain or garlic round croutons for soups

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