Potato and zucchini soup-puree
4 servings
60 minutes
Potato-zucchini cream soup is a delicate and velvety dish from Italian cuisine that values simplicity and harmony of flavors. Light yet nourishing, this soup combines the softness of potatoes with the freshness of zucchini, creating a creamy texture and refined taste. Cream adds tenderness while lemon juice gives a slight acidity, enriching the flavor. Green onions add aromatic freshness. This soup is perfect for a cozy family lunch or a light dinner. It warms, satisfies, and leaves a pleasant aftertaste, especially good in the autumn-winter season when warmth and comfort are desired.
1
Heat butter in a large deep skillet over medium heat and sauté zucchini, green onions, and potatoes.
- Butter: to taste
- Courgette: 500 g
- Green onion tops (scallion greens): 2 bunchs
- Potato: 500 g
2
Cook, stirring occasionally, until the vegetables are soft and slightly browned (8–12 minutes).
3
Pour in the broth and bring to a boil. Reduce the heat and let it simmer for 40 minutes. Then blend until smooth and pureed.
- Vegetable broth: 1.5 l
4
Pour in the cream, add salt, pepper, and lemon juice. Serve the soup in bowls, add a little more cream, and garnish with green onions.
- Cream: 125 ml
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 15 ml
- Cream: 125 ml
- Green onion tops (scallion greens): 2 bunchs
