Zucchini cream soup
Description
The recipe for zucchini cream soup is very simple, but you can only prepare it if you have a blender. It's best to use an immersion blender that can be inserted directly into the pot, otherwise you'll get tired transferring the soup to a blender jar. To make the soup look even more beautiful and original, you can garnish it with sour cream (as shown in the main recipe photo). Serve this soup with croutons and toast. Enjoy ;) The soup is ready to serve.
Instructions
- 1
Step 1
Slice the zucchini into rings. Cut the onion into quarters and slice it into thin strips. Peel the apple, remove the core, and chop it into small pieces. Peel the potatoes and grate them on a coarse grater. Then pour olive oil into the pot in which you'll be cooking the soup, heat it up, and add the onion. Fry until it becomes semi-transparent.
- 2
Step 2
Then add potatoes, apples, and zucchini. Sauté everything lightly (but do not brown at all) and pour in water or broth.
- 3
Step 3
Bring to a boil, reduce the heat to the minimum, and cook covered until done (about 15 minutes). Five minutes before the end, add finely chopped garlic and chopped herbs.
- 4
Step 4
Remove from heat, blend with a blender, add salt, pour in milk and add cheese. Cook for another 5 minutes, stirring thoroughly. Ready!