in Soup Recipes

Zucchini cream soup

updated

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Ingredients for 6 servings:

  • 2 liters of water
  • 8 carrots
  • 3 zucchinis
  • 5 potatoes
  • 1 onion(s)
  • 200 g celeriac
  • 1 ½ tbsp vegetable broth (powder)
  • 100 g butter
  • 2 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean, peel, and dice the vegetables. Add them to 2 liters of water with vegetable broth and cook until tender. Remove the vegetables, add butter, and puree with a hand blender. Return the puree to the soup and cook for another 10 minutes. Serve with chopped parsley and croutons, if desired.

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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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