in Soup Recipes

Zucchini soup with milk

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Ingredients for 4 servings:

  • 2 tbsp butter or oil
  • 1 onion(s), diced
  • 1 tbsp flour
  • 4 small zucchini
  • 1 bay leaf
  • 1 tsp dill
  • 1 liter of water
  • 250 ml milk
  • salt and pepper
  • possibly spice mix, (Vegeta)
  • some paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Heat butter or oil and sauté the diced onion. Add the diced zucchini, mix with the flour and dill, add the bay leaf, and deglaze with water. Stir well and then simmer for 30 minutes. Remove from the heat, season with salt and pepper (or Vegeta to taste), stir in the milk, and you have a delicious soup. I also added 1 tablespoon of paprika (hence the red color in the photo).

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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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