in Soup Recipes

Zucchini cream soup

updated

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Ingredients for 4 servings:

  • 500 g zucchini
  • 1 onion(s)
  • 4 tbsp butter
  • 750 ml beef broth or other broth
  • 125 ml cream
  • 100 g crème fraîche
  • Vinegar
  • 1 tsp oregano
  • 2 tbsp cress, only if in stock
  • Salt
  • Cayenne pepper
  • garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the zucchini into pieces and dice the onion. Melt the butter in a saucepan and fry the onions and zucchini until golden brown. Pour in the stock and simmer for 15 minutes. Add the oregano and cress and blend. Then stir in the cream and crème fraîche and whisk until frothy. Season to taste with a little vinegar and the spices.

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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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