in Soup Recipes

Fine zucchini soup with cheese

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Ingredients for 8 servings:

  • 3 kg zucchini
  • 1 kg carrot(s)
  • 2 medium-sized onions or 1 bunch of spring onions
  • 3 garlic cloves
  • 1 bunch of parsley
  • 200 ml cream
  • 200 g cheese, grated
  • 500 ml broth, approx., more if needed
  • nutmeg
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the zucchini and remove the seeds, then cut into bite-sized pieces. Finely chop the carrots, onions, and parsley. Mince the garlic and add everything to a pot. Pour in the broth and simmer for about 15 minutes, until the zucchini pieces are soft. Add the cheese and let it melt. Then puree everything and season to taste. Finally, add the cream. Use more or less broth to taste, depending on how thick or thin you want the soup to be.

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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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