Creamy soup with potatoes and zucchini
6 servings
50 minutes
Creamy soup with potatoes and zucchini is the embodiment of tenderness and comfort in a bowl. Its history roots in European culinary traditions where vegetable soups hold a special place. The combination of young potatoes and zucchinis makes the soup velvety, while the addition of rich milk and butter gives it richness and softness. A light aroma of tarragon complements the flavor, making it refined and unusual. This soup is perfect for cool evenings, warming you with its delicate taste. Serving it with crispy white bread croutons adds a textural contrast, making the dish even more harmonious. It can be used as a standalone dish or a light warming dinner before the main course.
1
Boil zucchini and potatoes, blend into puree without draining the water.
- Baby courgettes: 2 pieces
- New potatoes: 4 pieces
- Water: 1 l
2
Put on the fire, add milk and butter, salt and a little tarragon, bring to a boil.
- Whole milk: 500 ml
- Butter: 50 g
- Sea salt: to taste
- Dried tarragon: to taste
3
Serve with croutons made from white bread.
