Zucchini cream soup with saffron
6 servings
30 minutes
Zucchini cream soup with saffron is an exquisite dish of Italian cuisine that delights with its tenderness and refined taste. Zucchini adds lightness and freshness to the soup, while potatoes and carrots make it nutritious and rich. But the true magic lies in the saffron—this rare and aromatic spice fills the dish with warmth of sunny notes and subtle Eastern accents. The soup is easy to prepare, yet its flavor resembles restaurant masterpieces. Serving it with a sprig of rosemary can enhance the aromatic nuances and add a special zest. This soup is perfect for a cozy dinner on a cool evening or as a delicate treat for guests who appreciate the gastronomic delights of Italian cuisine.
1
We clean the potatoes and carrots, cut them into large cubes. We boil them first and add salt.
- Potato: 2 pieces
- Carrot: 1 piece
- Salt: to taste
2
Peel the zucchini, then cut it into large cubes, boil, and salt.
- Zucchini: 1 piece
- Salt: to taste
3
When everything reaches a semi-prepared state, we pour it into the blender using a ladle. It's better to start with the vegetables and then gradually add water to reach the desired thickness of the soup.
4
Then add saffron to the blender and mix everything.
- Saffron: 3 teaspoons
5
Pour the prepared mixture into the pot for soup.
6
Sprinkle or place a fresh sprig of rosemary on top, cover with a lid, and let it steep for a while.
- Rosemary: to taste
