in Soup Recipes

Zucchini cheese soup

updated

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Ingredients for 4 servings:

  • 150g Gouda
  • 500 g zucchini
  • 1 tbsp butter
  • ½ liter of water
  • 3 tsp vegetable stock powder
  • 200 g processed cheese
  • ½ lemon(s), juice
  • ½ tsp salt
  • ½ tsp pepper
  • 1 pinch of nutmeg
  • ½ bunch chives, in rolls

Instructions

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

simple and vegetarian

Grate the cheese. Wash the zucchini and dice it. Sauté the zucchini cubes in the hot butter for about 5 minutes, then deglaze with the water and add the stock powder, then simmer for another 5 minutes. Then add the processed cheese and the grated cheese and let it melt. Finally, season with lemon juice, salt, pepper, and nutmeg to taste. If you like, you can purée the soup. Finally, stir in the chives.

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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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