in Greece, Soup Recipes

Zucchini Cream Soup

updated

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Ingredients for 3 servings:

  • 4 m.-large zucchini, halved and cut into thick slices
  • 200 ml cream
  • 2 cubes of vegetable stock
  • 1 tsp sautéed oregano
  • 1 tsp lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the zucchini and cut into large pieces. Place in a pot and cover with water. Bring to a boil, add the stock cubes, and stir. Simmer until the zucchini is tender, then puree with a hand blender. Stir in the cream and season with lemon juice, salt, and pepper. Heat until hot, but do not boil.

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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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