Filter
Reset
Sort ByRelevance
Ms. Baker
Zucchini cappuccino
A delicious European recipe for a courgette cappuccino.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the herb stock in a soup pot and add the zucchini slices and basil.
-
Cook the zucchini in a moderate heat for about 10 minutes. Puree the courgettes in the stock.
-
Season the soup with salt and pepper. Beat the whipped cream.
-
Divide the soup over bowls and pour the cream on top. Sprinkle the whipped cream with chives.
Blogs that might be interesting
-
35 minAppetizervine tomato, olive oil, chicken bouillon, honey, smoked chicken fillet, spring / forest onion, mature cheese,roasted tomato soup with chicken and cheese stars -
15 minLunchpuff pastry, pie dough, sauerkraut natural, ham, dried apricots, egg, curry powder, cooking cream, mature cheese,sauerkraut cakes with ham, cheese and apricots -
20 minAppetizerred grapefruit, lime juice, fresh ginger, Red pepper, honey, mild olive oil, sunflower oil, fresh mint, coriander,carpaccio of grapefruit with thai dressing -
15 minAppetizerfresh green asparagus, fresh cream, curry powder, fresh cream cheese with walnut, creamy Asparagus Soup,scalloped asparagus soup
Nutrition
75Calories
Sodium0% DV0g
Fat6% DV4g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
Loved it