:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VVpNDDpl5Vt4zDWL5QRJ/efd7bc29f3ab47a0d484d860b6ad2e.jpeg "Zucchini cream soup")
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Zucchini cream soup
Zucchini cream is one of my absolute favorites. Simple, light, yet filling, perfect for summer afternoons.
Ingredients
- 2 pcs Medium zucchini
- 1 pcs Pore
- 2 cloves garlic
- 2 spoons Olive oils
- 1 litre vegetable stock cube
- Salt, pepper to taste
- Cream to serve (optional)
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Directions
Start by chopping the zucchini and leek into small pieces. Finely chop the garlic. This shape and size of the ingredients works best and allows you to easily blend the whole thing with a blender at the end.
In a saucepan, heat olive oil, and then throw chopped garlic into it. Sauté it for just a moment (about 30 seconds).
Add the sliced zucchini and leek. Saute everything together for about 5 minutes - they shouldn't be fully cooked yet at this point!
After this time has elapsed, add the vegetable broth to the roundel. Reduce the heat and cook for about 20 minutes, until the vegetables are soft. In my experience, this amount of time should be sufficient.
After cooking, the soup should be blended to a smooth cream. I use a hand blender for this, but if you don't have one, a traditional blender will also work.
Finally, don't forget to season the soup to taste with salt and pepper. You can also add a tablespoon of cream on top of each serving, for extra creaminess.
7.Zucchini cream can be served with cubes of toasted bread.
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