Zucchini puree soup with sour cream
4 servings
30 minutes
Zucchini cream soup with sour cream is a delicate and velvety dish of French cuisine that embodies the elegance of simple ingredients. Historically, French chefs have been renowned for their ability to transform seasonal products into exquisite dishes, and this soup is a vivid example of culinary art. The sweet taste of zucchini, enhanced by butter and the softness of onion, combines with the light tanginess of sour cream to create a harmonious and refined aftertaste. The thick consistency of the puree makes it warming and rich, perfect for cool evenings or a light summer dinner. It can be served as a standalone dish or used as an elegant side for meat or fish. This is not just soup – it is the embodiment of French gastronomic sophistication in every spoonful.
1
Wash the zucchini, peel, cut lengthwise, remove the seeds, chop into pieces, and simmer with butter and finely chopped onion. Simmer for 30-40 minutes on low heat.
- Zucchini: 500 g
- Butter: 100 g
- Onion: 75 g
2
Prepare the dressing, dilute with water, and mix with the strained zucchini. Pour in the broth or zucchini broth, add salt, and cook on low heat. Before serving, add sour cream.
- Water: 3 l
- Wheat flour: 30 g
- Zucchini: 500 g
- Water: 3 l
- Salt: to taste
- Sour cream: 50 g
