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
-
20 minSmall dishegg, olive tapenade, cherry / cherry tomato, serrano ham, raw ham, lamb's lettuce, olive oil, balsamic vinegar,egg with tapenade, tomato and serrano ham -
80 minAppetizerbread, garlic, ground cumin, traditional olive oil, cucumber, green pepper, onion, tomato frito, grilled red pepper, Red wine vinegar, Tabasco,gazpacho with grilled peppers -
30 minAppetizerpeanut oil, sunflower oil, shallot, garlic, fresh ginger, curry powder, fish stock, spring / forest onion, Dutch shrimp, flour, frozen puff pastry, egg, coarse sea salt,curry broth with Dutch shrimp and sea salt stalks -
15 minAppetizerguineafowl fillet, wild-fond, dry white wine, mushroom melange, stoneleeks, whipped cream, truffle oil, freshly ground black pepper,wild soup with guinea fowl
Nutrition
215Calories
Sodium0% DV0g
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
Loved it