in Soup Recipes

Zucchini – mascarpone cream soup

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Ingredients for 4 servings:

  • 2 onions
  • 300 g zucchini
  • 150 g mascarpone
  • 750 ml vegetable stock
  • 1 tbsp Worcestershire sauce
  • oil
  • salt and pepper
  • possibly sambal oelek

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the zucchini, remove the stems, and then grate them with the skin on. Finely chop the onions and fry them in a pan with a little oil until translucent. Add the zucchini, season with salt and pepper (if you like it a bit spicier, add a little sambal oelek), and sauté for about 15 minutes. Stir in the mascarpone and bring to a boil. Purée the mixture. Then pour in the stock and bring back to a boil. Finally, season with Worcestershire sauce (about 2 tablespoons) or, alternatively, good old Maggie sauce…and voila…you can serve the whole thing with smoked salmon for guests.

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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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