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
-
10 minAppetizerfresh peas, creme fraiche, fresh fresh mint, fresh smoked mackerel fillet,smoked mackerel with pea mousse -
40 minLunchchicken bouillon, lemongrass, garlic, fresh ginger, Red pepper, chicken breast, coconut milk, Brown sugar, Chestnut mushroom, Thai fish sauce, bean sprouts, coriander, lime,tom ka khai -
165 minAppetizeronion, winter carrot, celery, olive oil, tartar, cloves, Juniper berries, tomato cubes, dry white wine, Spaghetti, Parmesan cheese,roberto payers spaghetti bolognese -
25 minAppetizerricotta, whipped cream, thyme, extra virgin olive oil, shallots, Red wine vinegar, mustard, smoked chicken fillet, carrots, chicory, lamb's lettuce,autumn salad with fried ricotta and smoked chicken
Nutrition
215Calories
Sodium0% DV0g
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
Loved it