Cold zucchini soup purée
Description
Hearty and aromatic soup. For this soup, you will need young zucchini. Large fruits contain too many seeds, which may still be noticeable even after blending. To add a touch of piquancy, you can add mint leaves or hot pepper to the soup. Serve the soup with fresh herbs or croutons. To serve, ladle into bowls and enjoy.
Instructions
- 1
Step 1
Pour vegetable oil into a heavy-bottomed saucepan or saucepan and heat it on the stove. Wash the zucchini and cut them into large pieces. Peel the potatoes, onion, and garlic, rinse under water, and also cut into cubes. Place the vegetables in the saucepan and lightly fry.
- 2
Step 2
Pour chicken broth into the saucepan. You can also substitute it with vegetable broth or simply add water. Cover the saucepan with a lid and simmer the vegetables until they are fully cooked.
- 3
Step 3
When the vegetables become soft, blend them into a puree using an immersion blender. Then pour heavy cream into the soup, season with salt and pepper. Mix thoroughly.
- 4
Step 4
Pour the soup into bowls and let it cool. Wash the herbs and chop them finely. Sprinkle the soup with herbs and serve.