Zucchini Puree Soup
6 servings
60 minutes
A light and at the same time dense, due to the addition of cream, zucchini puree soup. You can use both regular zucchini and all-season zucchini for it. It is better if they are at the very beginning of maturity - when the skin has not yet hardened , and the insides have not turned into foam rubber. Then, to prepare the soup, a minimum of manipulation is required - you do not even need to peel the zucchini, but simply cut into pieces and stew. Otherwise, it seems that you can not come up with a more simple dish: fried onions and garlic add flavor, cream is responsible for tenderness, and carrots leave a vibrant color so that the soup does not look pale in the plate.
1
Peel and chop zucchini, potatoes, carrots, and onions randomly.
- Young zucchini: 4 pieces
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
2
Heat vegetable oil in a pot and sauté the onion until translucent.
- Vegetable oil: 60 ml
- Onion: 1 piece
3
Add crushed garlic and fry for another half a minute.
- Garlic: 2 cloves
4
Add zucchini, potatoes, and carrots to the pot. Stew, stirring, for 7 minutes.
- Young zucchini: 4 pieces
- Potato: 2 pieces
- Carrot: 1 piece
5
Add half of the chicken broth and cook until the vegetables are done.
- Chicken broth: 1 l
6
Blend the soup until it reaches a homogeneous puree consistency.
7
Add hot cream and broth to the soup to the desired consistency, season with salt and pepper to taste, and heat while stirring.
- Cream 20%: 200 ml
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
8
Cut the bread into large cubes, place on a baking sheet, salt and drizzle with oil. Bake in an oven preheated to 220 degrees until golden brown for 7-10 minutes.
- White bread: 200 g
- Salt: to taste
- Vegetable oil: 60 ml
9
Serve the soup with croutons and your favorite herbs.
- White bread: 200 g
- Green: to taste