in Soup Recipes

This zucchini soup drives you into addiction

updated

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Ingredients for 3 servings:

  • 1 large onion(s)
  • ¼ celeriac
  • 1 stalk(s) leek
  • 2 carrots
  • 2 small zucchini
  • 4 large potatoes
  • 200 g cream cheese
  • 2 bay leaves
  • salt and pepper
  • Thyme
  • savory
  • 1 liter of water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

simple, without artificial additives

First, sauté the finely chopped onion in a little hot oil until translucent, then add the washed and sliced ​​leek and cook. Wash and trim the celeriac, carrots, and zucchini. Coarsely grate them and sauté them in the same pot along with the onion and leek in a little water. Add the bay leaves. Peel the potatoes, dice them, and add them as well. Then add about 1 liter of water, if desired. Simmer the vegetables and potatoes until tender. Then mix in the cream cheese and season with salt, pepper, and herbs to taste. Serve hot.

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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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