Cream of zucchini soup
Origin of the recipe
Puréed and creamy soups (which are distinguished by the addition of cream or cheese) first originated in France, like many well-known dishes. Before the invention of the blender, ingredients were mashed through a sieve. This delicate, hearty, and healthy creamy zucchini soup will delight you at any time of year, especially in the summer heat when you don't quite crave heavy food.
What do you need for cooking?
Ingredients
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Zucchini
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Onion
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Garlic
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Processed cheese
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Vegetable oil
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Dried parsley
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Hot water
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Basil
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Ground black pepper
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Salt
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- Immersion blender
Step-by-step recipe
Step 1:
Pour vegetable oil into a pan, add finely chopped onion and fry for 3-4 minutes over medium heat.
Step 2:
Add the crushed garlic clove, dried parsley, dried basil, and pepper. Stir and fry for 1 minute over medium heat.
Step 3:
Cut young zucchini or squash into half-slices.
Step 4:
Add processed cheese and zucchini to the pan.
Step 5:
Pour in 1 liter of hot water, stir, bring to a boil, cover and cook for 20 minutes over low heat.
Step 6:
Blend the contents of the pan until smooth using an immersion blender.
Step 7:
Serve garnished with herbs.
Cooking tips
You can use heavy cream instead of processed cheese.
If the soup seems too thin, you can add finely diced potatoes and a little semolina.
You can serve the soup with homemade white bread croutons.
