Zucchini soup and gruyère cream

1. Wash the zucchini, peel them, leaving a little skin and cut them into quarters.
2. Rinse the spinach. Heat 60 cl of water in a saucepan. When the water boils, add the zucchini, tarragon and spinach.
3. Season lightly with salt as soon as it comes back to the boil and cook for about 20 minutes.
4. Then add the Gruyère cream and mix the preparation using a hand blender or blender, then check the seasoning.
5. Fill the terrines without waiting Le Parfait Super Terrine 125 up to 2 cm from the edge, then proceed to heat treatment for 1 hour at 100°C.

A recipe made by the blogger Papa en Cuisine for Le Parfait, during a special baby “canning” workshop. Watch the video of the workshop here: http://bit.ly/2tMH0ML

Find all of Papa en Cuisine’s recipes on his site: http://papaencuisine.com