You can make cream soup from young zucchini – very tasty and tender, thick and homogeneous. It does not require any special additives, except for cream, which makes the taste pleasantly velvety. Otherwise, the set of products is standard, as for any other soup: potatoes, carrots and onions.
The recipe for zucchini soup is very simple. All that is needed is to pour vegetables with broth or water, cook until soft and punch with a blender, adding cream at the end. Serve with crackers or with a slice of fried bacon – delicious and nutritious, try it!
Ingredients:
- Young zucchini or zucchini – 1-2 pcs. (300 g).
- Onion (medium) – 1 pc.
- Small carrot – 1 pc.
- Potatoes – 1-2 pcs.
- Garlic – 1 clove.
- Cream of any fat content – 70 ml.
- Vegetable oil – 1 tbsp. l.
- Butter – 1 tbsp. l.
- Broth or water – 500 ml.
- Pepper and salt – to taste.
How to cook:
1. Peel the onion and garlic, chop coarsely. Peel the young carrots too and cut into circles – the size is arbitrary, but the smaller the pieces, the faster they will cook. Saute all vegetables in a saucepan in a mixture of butter and vegetable oil.
2. After about a minute, when the onion is soft, add the diced zucchini to the saucepan. Continue frying for another minute.
3. Then send the potatoes, peeled and also diced, to the saucepan. Immediately pour in the broth – the amount of liquid should be such as to completely cover all the vegetables in the saucepan.
The taste of the soup can be varied if each time you use a different broth: vegetable, chicken or mushroom.
4. Bring to a boil. Simmer over moderate heat for about 20-30 minutes with the lid closed until the potatoes and carrots are fully cooked. During cooking, adjust the amount of salt to taste.
5. Cool vegetables slightly. Drain some of the broth from the saucepan. Blend vegetables until smooth with an immersion blender. If the soup is too thick, add some broth.
6. Pour in the cream. Stir and return the saucepan to the stove. Heat through but do not bring to a boil.
Any cream will do, the fat content will only affect the calorie content of the dish, but not the final result. The soup will be tender and creamy in any case and very tasty!
7. Add some ground black pepper. Remove from heat and let the soup steep for 10 minutes.
Serve creamy zucchini soup hot, topped with croutons or fried bacon, fresh herbs.
Bon appetit!