Courgette Velouté Topped With Crispy Prosciutto

I fancied up this Courgette Velouté by adding crispy prosciutto to it. This is really a simple and easy recipe that is certain to impress.

Courgette Velouté

Head straight on to the Recipe For Courgette Velouté ♥

The weekend after cleaning out the freezer I tackled the fridge in the scullery. This is our daily use fridge but somehow I still managed to accumulate jars of stuff. In one jar I found a lone jalapeño pepper. In fact, it had the bottom half cut off. Which means at some stage Dave used some of it as I avoid them at all times. I am not that phased about best before and use by dates. First I open the jar and make sure nothing is growing on top of the contents. After that I do the sniff test. Unless it is cream, then I get Dave to check for me. The smell of sour milk makes me want to be ill. If something looks OK to use it I will go ahead and do so.

Today’s inspiration ♥ Recipe For Courgette Velouté ♥ can be found on Lavender and Lime Click To Tweet

For the most part I am really good at using up what is in this fridge. I have constant daily reminders and very seldom have to throw anything away. I will come up with innovative ways to use left overs or send them to work with Dave for his lunch. December was chaotic and after making my noodle salad, I had all the inners of the courgettes left over. The children were coming to us for Boxing Day dinner and I decided to make a courgette velouté topped with a crispy slice of prosciutto. I wanted something simple and easy to do so that I could concentrate on our grandchild and spending time with her before she went to sleep.
Courgette Velouté

Click on the links for conversions and notes.

Courgette Velouté
 
This is a simple recipe that will be sure to impress
All Rights Reserved:
Ingredients
  • 15g butter
  • 15g flour
  • 375mls vegetable stock
  • 335g courgettes, thickly sliced
  • Salt and freshly ground black pepper to season
  • 125mls water to thin
Method
  1. Place the butter into a sauce pan and melt over a medium temperature
  2. Stir in the flour and cook for 1 minute
  3. Slowly whisk in the stock and once combined, add the courgettes
  4. Season to taste and leave to simmer until the courgettes are soft
  5. Set aside to cool before blending
  6. Thin with the water and reheat
  7. Adjust the seasoning before serving

 

Inspiration published on Lavender and Lime March 1:

Lavender and Lime Signature
Top of Page

Rating: 5.0/5. From 2 votes.
Please wait...

20 thoughts on “Courgette Velouté Topped With Crispy Prosciutto

  1. Lovely recipe and, I too love the flavour of zucchini/courgette and prosciutto… yum! I try not to waste anything, but sometimes the worms in my worm farm get a treat if something looks a bit too far gone to save.

    No votes yet.
    Please wait...
    1. That is so good to have a worm farm!

      No votes yet.
      Please wait...
  2. I love this recipe and by making it a bit thicker, even love it on my pasta noodles.

    No votes yet.
    Please wait...
    1. That sounds like a great idea 🙂

      No votes yet.
      Please wait...
  3. Not the season now, but pretty soon I’ll be looking for new recipes for courgettes! Love the prosciutto on top! (And I think I’d be embarrassed to show you our refrigerator 🙁 )

    No votes yet.
    Please wait...
    1. I would love to see inside it!

      No votes yet.
      Please wait...
  4. Nothing like a clean fridge. Someone in our house is notorious for leaving one pickle, pepper or olive in a jar and returning it to the fridge. I think it’s a Swedish cultural thing. You never take the last of anything. Great use of the zucchini and I love crisp Prosciutto.

    No votes yet.
    Please wait...
    1. It must be a Scottish thing

      No votes yet.
      Please wait...
  5. It looks delicious, Tandy. I am sure grandchildren are like nieces, an absolute delight that you can give back when they cry.

    No votes yet.
    Please wait...
    1. haha, so true!

      No votes yet.
      Please wait...
  6. You are right, this recipe would make a great impression and be a stupendous appetizer! And I don’t fuss over “best before and use by dates either” I just taste it…okay make Tom taste it and if it passes the test, use it! Last night I used cream that had “expired” a month ago in a recipe, but it tasted just fine. Why waste? And I do love how you use words like courgette and scullery. Makes me smile =)

    No votes yet.
    Please wait...
    1. Some of our words are really ‘weird’ I am sure 🙂

      No votes yet.
      Please wait...
  7. Simplicity always comes out tops.
    Have a super weekend.
    🙂 Mandy xo

    No votes yet.
    Please wait...
    1. it does 🙂

      No votes yet.
      Please wait...
  8. Will try that with my garden grown after the summer.. I made courgette chutney at the end of last season.. absolutely delicious.. 😉

    No votes yet.
    Please wait...
    1. That does sound delicious 🙂

      No votes yet.
      Please wait...
  9. Sometimes simple really is best – this sounds so delicious! I would love a bowl of that right now 🙂

    No votes yet.
    Please wait...
    1. Thanks Alexandra 🙂

      No votes yet.
      Please wait...
  10. Love the addition of prosciutto or pancetta to soup-somehow it makes it more a meal to me. Using up things is the one skill I do have and I’m quite proud of it as I hate things going to waste.

    No votes yet.
    Please wait...
    1. We are the same with wastage 🙂

      Rating: 5.0/5. From 1 vote.
      Please wait...

I would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.