in Soup Recipes

Zucchini cream soup with gnocchi

updated

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Ingredients for 3 servings:

  • 1 onion(s)
  • 500 g zucchini
  • 2 tbsp margarine
  • 2 tbsp flour
  • ¾ liter vegetable broth
  • 400 g gnocchi
  • 100 g cream
  • salt and pepper
  • possibly chives, in rolls
  • possibly mascarpone

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion, wash the zucchini, grate it into fine strips, and set aside 100g. Heat the margarine, sauté the onion and zucchini in it. Sprinkle the flour over the zucchini and sauté lightly. Deglaze with the vegetable stock and simmer for about 15 minutes. Heat the gnocchi in salted water. Purée the soup, stir in the cream, bring to a boil, and season with salt and pepper. Add the gnocchi to the soup, transfer to bowls, sprinkle with the remaining zucchini and chives, and garnish with a dollop of mascarpone, 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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