Filter
Reset
Sort ByRelevance
JESSEPKO
Zucchini cream soup
A delicious European recipe for a zucchini cream soup.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 3 tablespoon olive oil
- 750 gram courgettes in cubes
- 1 onion shredded
- 2 clove garlic shredded
- 2 potato peeled, into cubes, à 50 g
- 1 liter vegetable stock
- 1 liter herbal broth
- Nutmeg powder
- 1 tablespoon Italian spices fresh, frozen
- 100 milliliters cooking cream
- 100 milliliters coffee cream
Kitchen Stuff
Directions
-
Heat the olive oil and fry the zucchini, onion, garlic and potato in it without becoming brown.
-
Pour in the stock with a pinch of pepper and nutmeg. Cook gently for 15 minutes.
-
Purée the soup with the hand blender or in the food processor. Spoon the Italian culinary herbs through the soup. Stir in the cream just before serving.
Blogs that might be interesting
-
25 minAppetizerfeta, Red onion, fresh dill, fresh fresh mint, olive oil lemon, grilled red peppers in a pot, ground cumin, smoked paprika, Red pepper, garlic, nocellara olives rosemary-pepper, extra virgin olive oil,mezze with feta -
20 minAppetizertiger prawns, ground cloves, turmeric, ground cumin (djinten), fresh ginger root, Red pepper, coriander, lime, vine tomatoes, oil,shrimp salad -
20 minSmall dishanchovy fillet, lemon juice, mayonnaise, garlic, protein, green asparagus, White bread, bread-crumbs, sunflower oil,deep-fried green asparagus with dip -
15 minAppetizerbalsamic vinegar, garlic, portobello mushrooms, olive oil, bluefin cheese,portobello mushrooms with balsamic syrup and roquefort
Nutrition
215Calories
Sodium0% DV0g
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
Loved it