in Soup Recipes

Quick zucchini soup

updated

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Ingredients for 4 servings:

  • 400 g zucchini
  • 2 large potatoes
  • 1 onion(s)
  • ½ liter broth
  • 2 portions of processed cheese, wedges
  • ¼ liter cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the potatoes, zucchini, and onion. Cook in the broth until tender and puree. Add the cream and melt the cheese into the soup. Season to taste with salt and pepper and thicken if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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