Cream of zucchini soup with chanterelles
Description
Hearty and aromatic soup. We ended up with a delicious, light, and tasty soup. The creamy processed cheese adds a hint of piquancy. The mushrooms give it a particularly unique flavor, and a piece of crouton completes the entire taste bouquet. Take a look,
Instructions
- 1
Step 1
To prepare the soup, take potatoes, onion, carrots, zucchini, spices, chanterelle mushrooms, salt, processed cheese, bell pepper, a loaf of white bread or ready-made croutons.
- 2
Step 2
Dice the onion.
- 3
Step 3
In a saucepan, sauté the onion in vegetable oil until lightly golden.
- 4
Step 4
Cut the carrots, zucchini, and bell pepper into random pieces. The shape of the cuts doesn't matter much, as we will blend all the soup ingredients into a puree. So, you can chop them however you like.
- 5
Step 5
Add carrots, pepper, and zucchini to the fried onions. Sauté everything together for 5-7 minutes over medium heat.
- 6
Step 6
Add the sliced potatoes to the sautéed vegetables.
- 7
Step 7
Pour boiling water and put the soup to cook.
- 8
Step 8
When all the vegetables in the soup are ready, add the processed cheese, grated on a coarse grater, to the soup. Bring to a boil and stir.
- 9
Step 9
Blend the soup with an immersion blender until smooth.
- 10
Step 10
Cut the white bread loaf into pieces and remove the crusts. Cut the bread crumb into fancy-shaped croutons. Slide them onto bamboo skewers.
- 11
Step 11
Bake the croutons in the oven at 200 degrees for about 4-5 minutes. Pour the ready-made soup puree into a bowl. Place a few spoons of mushrooms into each serving bowl. Add some herbs.
- 12
Step 12
Serve each bowl with a bread skewer.