Zucchini soup with green basil dressing
6 servings
60 minutes
An unnamed soup, with a colorful set of vegetables reminiscent of minestrone. Fried chicken thighs and gorgonzola are responsible for satiety.
1
In a deep skillet, sauté the onion in butter until caramel soft. It's better to use low heat to prevent the onion and butter from burning. In another skillet, sauté the chicken thighs in olive oil until golden-brown. Season with salt and pepper, then remove from heat.
- Onion: 2 heads
- Butter: 100 g
- Chicken thighs: 4 pieces
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
2
Add finely chopped carrots, garlic, and celery to the onion, fry together for three minutes, then transfer the fried chicken thighs to a saucepan, add thyme and bay leaf, and pour in water.
- Onion: 2 heads
- Carrot: 1 piece
- Garlic: 4 cloves
- Celery: 1 stem
- Chicken thighs: 4 pieces
- Thyme: 5 g
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Boil for half an hour, taste, add salt and pepper, add diced potatoes, zucchini, and tomatoes, boil for another ten minutes, add green peas, and boil for three more minutes. Add finely chopped basil mixed with gorgonzola to the saucepan, let it sit for three minutes, and then serve on plates.
- Salt: to taste
- Ground black pepper: to taste
- Potato: 2 pieces
- Zucchini: 300 g
- Tomatoes: 100 g
- Green peas: 100 g
- Green basil: 20 g
- Gorgonzola cheese: 50 g