Appetizers : Zucchinis and basil velouté
Slice 6 zucchinis into chunks. Cook 8 minutes in 750 ml (3 cups) of vegetables broth. Set into a mixer. Add 60 ml (1/4 cup) of minced basil and 85 ml (1/3 cup) of 15% cooking cream. Salt and pepper. Mix until obtaining a smooth creamy soup.