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
-
15 minAppetizerripe avocado, lemon juice, sour cream, traditional olive oil, dried chili pepper, traditional olive oil, frozen scallops,scallops on avocado mousse -
20 minAppetizerbaguette, crab, egg, flat leaf parsley, mayonnaise, shallot, fine mustard, worcestershiresauce, Tabasco, sunflower oil, lemon,crab cakes -
10 minAppetizerciabatta, olive oil, garlic, tuna in olive oil, cannellini beans, capers, arugula,bruschetta tuna and white beans -
85 minAppetizershallot, winter carrot, traditional olive oil, lemon, fresh ginger, tap water, garden herbal bouillon, fresh thyme, Red onion, dark brown sugar,sunshine soup
Nutrition
75Calories
Sodium0% DV0g
Fat6% DV4g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
Loved it