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Zucchini Cream Soup with Brown Bread Croutons (Marco Angelini)

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Zucchini Cream Soup with Brown Bread Croutons (Marco Angelini)

The perfect zucchini cream soup with brown bread croutons (marco angelini) recipe with a picture and simple step-by-step instructions.

  • 3 Pc. Zucchini
  • 2 Pc. Potato
  • 2 Pc. Clove of garlic
  • 1 pinch Salt and pepper
  • 1 a cup Creme fraiche Cheese
  • 3 Pc. Black bread slices

zucchini soup

  1. Dice the zucchini, the peeled potatoes and the two cloves of garlic. First put the potatoes in a saucepan with water and boil them. In the last third of the cooking time add the zucchini and garlic and season with salt and pepper. Finally puree with the hand blender and refine with crème fraîche. Cut the black bread into cubes and toast in a pan until crispy.
Dinner
European
zucchini cream soup with brown bread croutons (marco angelini)

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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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