in Soup Recipes

Creamy zucchini soup with Parmesan

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 pinch(s) of sugar
  • 4 m.-large zucchini
  • 6 potatoes
  • 200 ml cream
  • 800 ml vegetable stock
  • ½ pack of Italian herbs
  • salt and pepper
  • nutmeg
  • 4 tbsp Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Peel and roughly dice the onion and garlic. Peel and wash the potatoes, wash the zucchini, and dice both. Heat the oil in a saucepan and sauté the onions until translucent, sprinkle with sugar, and let them caramelize briefly. Briefly sauté the garlic, zucchini, and potatoes, then deglaze with the cream and broth. Season well, bring to a boil, and finish cooking over medium heat. Before serving, purée the soup, stir in the Parmesan, and season again to taste. Serve with freshly baked whole-wheat baguette.

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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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