John Myers
Fine Zucchini Cream Soup
The perfect fine zucchini cream soup recipe with a picture and simple step-by-step instructions.
- 3 Pc. Floury potatoes, medium-sized
- 2 Pc. Zucchini fresh
- 1 Pc. Medium onion
- 1 Pc. Clove of garlic, large, fresh
- 2 tbsp Smetana (Russian Sour Cream)
- 1 liter Vegetable broth
- 2 tbsp Herbal oil
- Chop the onion, use the garlic – if possible the very fresh, young one, cut into slices. Peel and roughly dice the potatoes. Wash the zucchini and also cut into large cubes.
- Heat the herbal oil (own production). Add onion and Knofi. Sweat it slightly. Add the potatoes and zucchini, sweat them lightly, but don’t brown them. Salt. Top up with broth until everything is well covered and simmer gently for 15-20 minutes.
- Add fresh herbs to taste. They are suitable for cooking with, e.g. lovage, borage, savory, celery, thyme. Or add herbs to the soup later, e.g. dill, borage, parsley, chives, basil, mint. (Do not use all herbs! Choose your favorite herbs!)
- When the potatoes and zucchini are soft, remove the pan from the heat and puree. If too thick, fill up with broth and melt Smetana in the soup. Season to taste, possibly with chilli flakes. Serve with borage flowers and chopped herbs.
- Tip 5: – If you don’t have a Smetana on hand, you can alternatively add a dash of cream or pure fresh or fresh herbs. Cream cheese also gives a different flavor note. – The herbs always give the soup a different taste. Here you can process your favorite herbs, not all of the herbs listed at once. – A piece of baguette goes well with the soup. – Those who find it too meatless can serve crispy fried bacon strips or garlic croutons as a topping. – We also recommend fried garlic slices or fried zucchini or potato pieces as an insert.
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