Zucchini Cream Soup
4 servings
20 minutes
This cream soup is prepared in the Italian restaurant, the oldest pizzeria in Konakovo. They bake excellent pizza here, according to Italian rules, but slightly adapted to local tastes. There is also a main menu with light snacks and soups , such as excellent zucchini and spinach soup. Light and at the same time nutritious thanks to heavy cream. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
Fry diced zucchini in oil. Chop and fry the onion.
- Courgette: 200 g
- Onion: 200 g
- Vegetable oil: to taste
2
Boil peeled potatoes in a small amount of water, add sautéed onions and zucchini, bring to a boil. Add cream and cook for 10 minutes. Then add spinach, salt, and bring to a boil.
- Potato: 250 g
- Onion: 200 g
- Courgette: 200 g
- Cream (22%): 250 ml
- Spinach: 120 g
- Salt: 8 g
3
Blend the soup until a smooth consistency is achieved.
4
Serve with croutons made from white bread.
- White breadcrumbs: 60 g