Zucchini Cream Soup

Zucchini Cream Soup1 / 3
Favorites
I made it
Add
Report
Preparation
20 min.
Cooking
25 min.
Тotal
45 min.
Servings
3
"A gentle cream soup that caresses the palate. Serve with croutons from old bread and enjoy to the last spoonful!"

Ingredients

  • zucchini - 17.5 oz (500 g)
  • carrots - 1 pc.
  • milk - 1 cup
  • butter - 2 tbsp (30 g)
  • salt
  • black pepper
  • bread - best - stale bread
  • garlic - fresh
  • stock - 1 cube or some other spice
measures

How to make

Peel the zucchini and cut it into cubes. Put it in a saucepan with carrots, salted water and seasoning and boil until tender.

Once boiled, remove them from the heat and drain them, blend them well and dilute with the water in which they were boiled and milk, add pepper and oil and optionally garlic and set it aside.

In a pan, fry the diced stale bread and a bit of garlic and spices. These croutons are added before serving the soup.

Rating

4
50
41
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest