Zucchini has a very good season and can be used in a thousand ways... Side dishes, salads, main courses.... But now I used it in a soup. It's a light summer soup, with croutons and a bit of cheese, it's enough even as a main course. Plus, I found out that it can be consumed both warm and cold.... To each according to taste
Preparation
60 min
Difficulty
Easy
Portions
4
Views
6165x
Ingredients
Instructions
1
Chop the onion, wash the zucchini, remove the seeds, and chop, also the garlic. Sauté everything together in oil for about 5 minutes.
2
Then pour in water or broth, lightly salt, bring to a boil, and then add peeled and diced potatoes. Slowly cook until the vegetables and potatoes are tender.
3
I add potatoes because I don't thicken with flour. Blend everything cooked with an immersion blender, add cream and simmer gently, remove from heat and add a pat of butter.
4
Slice the bread and toast without fat in a pan, serve hot on the soup and garnish with cheese.
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Quick Info
Preparation
60 min
Difficulty
Easy
Portions
4
Views
6165x
