Zucchini velouté with honey-roasted feta and black truffle

Add an elegant touch to a simple zucchini soup with cubes of honey-roasted feta, a drizzle of truffle oil, and slices of black truffle. This recipe is perfect as a refined starter but can also be served individually as an aperitif.

 

Preparation: 25 minutes • Cooking: 30 minutes

Ingredients for 4 people

• 4 medium zucchinis
• 200 g feta
• 20 g summer truffle honey
• 5 cl black truffle olive oil
• 1 black truffle
• fleur de sel with black truffle

 

Method

For the zucchini soup

1. Wash the zucchinis and cut into slices (leave the skin on for a nice green color).
2. Sauté for 3 minutes in olive oil, cover with water, and cook for about 15 minutes over medium-high heat.
3. Drain (reserve cooking water to thin the soup if needed) and blend until smooth.
4. Add a drizzle of cream and/or a knob of butter to taste. Season with salt and pepper.

For the feta

1. Preheat oven to 200°C (390°F).
2. Cut feta into cubes.
3. Brush with summer truffle honey and a drizzle of black truffle olive oil.
4. Bake 10–15 minutes until golden brown.
5. Remove from oven and set aside.

To serve

1. Slice the black truffle thinly.
2. Pour soup into bowls, top with honey-roasted feta, drizzle with truffle oil, sprinkle with fleur de sel, and add truffle slices.
3. Serve immediately.