Velouté of courgettes from Grans in Farigoule de Forcalquier, by Frédéric PAYAN
For 4 people
• 1,5 kg de courgettes de Grans (Provence)
• 4 tablespoons of farigoule distilleries and Domains of Provence
• 1/2 thinly sliced onion
• 1 small ice cube
• 20 ml domaine salvator olive oil
• Thyme and Oxalys flowers
• Salt flower, pepper.
Peel the zucchini. (Set aside the flesh for another recipe)
Blanch the skins in simmering salt water and drain them.
Sweat the olive oil onion in a saucepan.
Add the zucchini skins and sauté without coloring.
Blender with the ice cube and cook in olive oil.
Add your farigoule spoons. (4 tablespoons are the minimum, you can accentuate slightly by adding a maximum spoon)
Season with salt, pepper, velvet in Chinese and set aside in a cul-de-poule on ice.
Place a velvety ladle at the bottom of each plate and decorate with thyme flowers and Oxalys flowers, and some salt flower and pepper from the mill.
Serve warm preferably or very fresh in summer