Recipe Courgette soup with Gruyère cream

Soupe de courgettes et crème de gruyère
Preparation time:
30 min
Heat treatment time:
Community rating:


Number of persons: For 4-6 terrines Le Parfait Super 125
  • 6 courgettes
  • 3 sprigs tarragon
  • 12 spinach leaves
  • 2 Gruyère cream cheese (Vache qui rit® type)
  • Salt

Recommended products

We recommend: Terrines Le Parfait Super > Terrine - 350g (Diameter : 85)


  • Wash the courgettes, peel them, leaving a little skin on, and quarter them.
  • Rinse the spinach. Heat 60 cl of water in a saucepan. When the water is boiling, add the courgettes, tarragon and spinach.
  • Add a little salt as soon as it comes back to the boil and leave to cook for around 20 minutes.
  • Add the Gruyère cream and blend the mixture using a hand blender or blender, then check the seasoning.
  • Immediately fill the Le Parfait Super 125 terrines to within 2 cm of the rim, then heat for 1 hour at 100°C.

A recipe created by the blogger Papa en Cuisine for Le Parfait, during a special baby "canning" workshop.

You can find all Papa en Cuisine's recipes on his website:

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