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Zucchini and Walnut Cream Soup

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Zucchini and Walnut Cream Soup

The perfect zucchini and walnut cream soup recipe with a picture and simple step-by-step instructions.

  • 750 g Zucchini
  • 2 Garlic cloves
  • 1 coffee pot Chopped walnuts
  • 1 l Vegetable broth
  • 2 Bay leaves
  • 7 Branches Fresh thyme
  • Pepper
  • Oil
  1. Dice the zucchini. Chop the garlic. Braise in oil. Roast the chopped walnuts in a pan without fat.
  2. Add the vegetable stock to the zucchini. Add walnuts. Strip off the thyme leaves and add to the soup. Add the laurel.
  3. Simmer for 20 minutes, then remove the bay leaves.
  4. Puree the soup in a blender or with the hand blender until finely creamy.
Dinner
European
zucchini and walnut cream soup

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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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