in Soup Recipes

zucchini soup

updated

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Ingredients for 4 servings:

  • 600 g zucchini
  • 600 g potatoes
  • 750 ml vegetable stock
  • 150 ml cream
  • 50 g herb cheese spread
  • 1 cup crème fraîche
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and dice the potatoes, dice the zucchini, and add both to a pot with the vegetable stock. Bring to a boil. Then add the garlic, cream, processed cheese, and crème fraîche and simmer over low heat for 15-20 minutes. Finally, purée the soup, season with salt and pepper, and enjoy.

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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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