in Soup Recipes

Zucchini-carrot cream soup

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Ingredients for 4 servings:

  • 300 g zucchini, washed, NOT peeled
  • 150 g carrot(s), peeled
  • 1 onion(s), peeled
  • 375 ml vegetable broth
  • 125 g crème fraîche, possibly with pepper
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the zucchini (do not peel), trim the carrots and onion. Cut the vegetables into pieces, bring to a boil with the vegetable stock, simmer for about 20 minutes, and puree. Stir in half of the crème fraîche. Season the soup with salt and serve with the remaining crème fraîche.

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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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