Quick cream soup with zucchini and processed cheese (Soupe a la Courgette)
4 servings
30 minutes
Quick cream soup made from zucchini and processed cheese is a refined dish of European cuisine that combines a delicate texture and rich creamy flavor. Light and aromatic, this soup is perfect for those who appreciate simplicity and sophistication in one dish. The history of such soup traces back to French cuisine, where vegetables are often turned into velvety cream soups. Zucchini adds freshness and lightness, while processed cheese provides softness and a creamy consistency. Cumin adds an Eastern note, while garlic and onion give depth of flavor. This soup is great as a light lunch or dinner and can also serve as an elegant appetizer on a festive table.
1
In a pot, mix the broth, thinly sliced zucchini, finely chopped onion, minced garlic, parsley, and cumin. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Season with salt and pepper.
- Chicken broth: 1 glass
- Courgette: 1 piece
- Onion: 1 head
- Garlic: 1 clove
- Chopped parsley: 1 teaspoon
- Ground cumin: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
2
Pour the soup into a blender, add cheese, and blend until smooth.
- Processed cheese: 1 tablespoon
