Juicy, velvety-tasting zucchini cream soup will please not only you, but also your loved ones. It is prepared in a matter of minutes, this is especially important when there is practically no time to create a full-fledged first course.
Soup can be served both hot and cold, with ice cubes - in the summer heat. Supplement it with heavy cream, sour cream of any fat content, thick plain yogurt, fresh herbs, dried or fresh compressed garlic if you like savory tastes.
It is not recommended to cook such a cream soup for future use, it is much easier to cook it before serving, since the season for collecting zucchini is very long.
Ingredients:
Zucchini - 2 pcs.
Bulb onion - 1 pc.
Hot water - 150 ml
Vegetable oil - 20 ml
Spices to taste
Cream 20% fat - for serving
Greens for serving
Preparation:
1. Peel the onions. Rinse, place on a board and cut in half. Cut into half rings. In a frying pan with high sides, in a saucepan or a non-stick saucepan, heat the odorless vegetable oil: olive or sunflower. Put the onion slices in a container and saute until soft for 2-3 minutes on medium heat.
2. Rinse the zucchini in water, cut off the tails from each. Cut vertically in half and cut into half rings. Transfer the courgette slices to a container with the sautéed onions, stir immediately. Simmer for about 1-2 minutes. Pour in hot water and cook until tender, about 10-15 minutes. It is advisable to use only young, early vegetables without dense peel and seeds inside. By the way, when creating the first course from zucchini, you will get a soup with a brighter color than when cooking it from zucchini.
3. When the squash becomes soft and loses its shape, turn off the heat. At this stage, you can add compressed peeled garlic cloves or dried ground garlic to the container if you are preparing an adult dish and love savory tastes.
4. Puree the contents of the container with an immersion blender or grind in a jug for about 2-3 minutes until smooth.
5. Season with salt and pepper to taste, other seasonings and spices - if desired, mix and heat over low heat until boiling.
6. Pour cream of squash soup into deep bowls / bowls, add cream or sour cream. Decorate to your liking and serve. In summer, chill the soup for about 15-20 minutes in the refrigerator and serve over ice.
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