Zucchini Puree Soup
4 servings
35 minutes
Zucchini cream soup is a refined and delicate dish that envelops you with its warming aroma. Inspired by author cuisine, this soup combines the lightness of zucchini, the richness of chicken broth, and the velvety texture of cream. Carrots and sweet peppers add natural sweetness, while leeks provide a mild spiciness. Rosemary and bay leaves give a subtle spicy note, deepening the flavor. This soup not only decorates your table but also offers a sense of home comfort. It is perfect for lunch or dinner, especially on cool days when you crave something warm and comforting. Serve it hot, garnished with fresh herbs or crispy croutons.
1
Peel the zucchini, cut it into small cubes, place it in a deep pot, and add water.
- Zucchini: 1 kg
2
Salt and set to high heat.
- Pink Himalayan salt: to taste
3
After boiling, reduce the heat, add rosemary and bay leaf.
- Rosemary: 1 sprig
- Bay leaf: 1 piece
4
Cover with a lid and cook for 20 minutes without allowing it to boil again.
5
Then drain the water.
6
Remove the bay leaf and rosemary from the pot. They are no longer needed.
7
Pour the broth.
- Chicken broth: 500 ml
8
Add diced carrots, sweet peppers, and leeks.
- Carrot: 200 g
- Sweet pepper (capsicum): 150 g
- Leek: 40 g
9
Bring to a boil, then reduce the heat and simmer for another 5 minutes.
10
Puree the soup with a blender, then add cream and wait for it to boil again.
- Whipping cream 33%: 150 ml
11
Remove from heat and puree the mixture again.
12
Salt to taste and mix. Serve hot.
- Pink Himalayan salt: to taste
