Potato and zucchini soup with avocado
3 servings
60 minutes
Potato-zucchini avocado cream soup is a delicate and velvety dish from modern European cuisine, combining the richness of potatoes, the freshness of zucchini, and the creamy texture of cream. Avocado adds a light oiliness and zest, while lemon juice enhances the flavor with a refined tanginess. This soup is excellent as a standalone dish, perfect for a cozy home lunch or a stylish dinner. Garnished with crispy croutons, it offers a balance of tenderness and textural contrast, making each sip special. It can be served warm or chilled, highlighting the versatility of flavors. Simple to prepare yet elegant in presentation, this cream soup can captivate lovers of comforting and sophisticated gastronomy.
1
Melt butter in a saucepan.
- Butter: 100 g
2
Peel the potato and zucchini, cut into cubes and add to the saucepan, season with salt.
- Potato: 5 piece
- Zucchini: 1 piece
- Salt: to taste
3
Fry over medium heat. Add cream and cook, stirring, until ready. Then blend into a puree with a blender.
- Single cream 10% fat: 300 ml
4
Peel the avocado, mash it with a fork, add a little salt and mix with lemon juice. Place it in a soup bowl.
- Avocado: 1 piece
- Salt: to taste
- Lemon juice: 1 tablespoon
5
Pour hot cream soup over the avocado. Garnish with croutons.
- Fried bread (grenki): 10 pieces
