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
-
20 minSmall dishoil, onion, Red pepper, garlic, fresh thyme, fresh ginger, cumin powder (djinten), chili powder, allspice, paprika, minced beef, tomato, brown rum, frozen tart dough, egg,patties -
200 minAppetizerlime, lemon, fresh coriander, Red pepper, fresh ginger, granulated sugar, frozen scallops, avocado, extra virgin olive oil,ceviche of scallops -
35 minAppetizerolive oil, onion, frozen pea, meat broth from tablet, milk, lime, chip off bread, celery, cooking cream, frozen puff pastry, egg yolk, salami,summery pea soup -
20 minAppetizerlight soy sauce, medium dry sherry, fresh ginger root, oyster mushrooms, flour, egg, mineral water, stir-fry oil, cress,oyster mushroom fritters
Nutrition
75Calories
Sodium0% DV0g
Fat6% DV4g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
Loved it