Zucchini cream soup
A delicious European recipe for a zucchini cream soup.
- 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
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.
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