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Sandy G
Italian-tinted courgette soup
Italian courgette soup with gorgonzola.
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Ingredients
Directions
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Chop the onion and cut the zucchini into pieces.
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Heat the oil in a soup pan and fry the onion for 4 minutes. Add the flour and cook for 2 minutes. Add the zucchini and stir-fry for another 2 minutes.
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Add the water and the bouillon kettle. Bring to the boil and cook for 10 minutes on low heat with the lid on the pan. Season with salt and pepper.
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Remove the pan from the heat and puree the soup with the hand blender. Pour the soup through a sieve into a pan.
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Using a spoon, push as much soup as possible through the sieve for a velvety texture.
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Spread over the plates and crumble the cheese over it. Sprinkle with freshly ground black pepper if necessary. Bon appétit! .
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Nutrition
315Calories
Sodium39% DV940mg
Fat35% DV23g
Protein20% DV10g
Carbs5% DV15g
Fiber8% DV2g
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