in Soup Recipes

Creamy spring onion soup with zucchini

updated

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Ingredients for 4 servings:

  • 2 cloves garlic
  • 20 g butter
  • 2 bunch spring onions
  • 1 m.-sized potato(s)
  • 2 m.-large zucchini
  • 1 liter vegetable broth
  • 200 g herb cream cheese
  • salt and pepper
  • some cream, optional

Instructions

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

Finely chop the garlic cloves and sauté in the butter. Meanwhile, dice the potatoes, zucchini, and spring onions, then sauté briefly. Add 1 liter of vegetable stock and simmer for 10-15 minutes until softened. Finally, stir in the cream cheese and purée the soup. Season with salt and pepper. Add a little more cream, 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.

Creamy spring onion soup with zucchini

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