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Cream of zucchini soup
You can make both hot and cold soups from young zucchini. They are very tender and tasty and do not require special additives, except for potatoes and onions. All you need to do is lightly fry all the vegetables, pour in water or broth, if available (chicken, vegetable, and mushroom will do), boil a little, beat with a blender and add cream to taste.
How to cook Cream of zucchini soup
Step 1
Peel and finely chop the onion and garlic. Peel the zucchini, if desired, and cut into small pieces. Finely chop the greens.
Step 2
Heat the oil in a large heavy bottomed pan, add the onion and sauté for 5 minutes.
Step 3
Add garlic zucchini and sauté over medium heat for 5 minutes. Salt, pour in 2 cups of hot water, bring to a boil, close the lid and cook for 10-15 minutes. The zucchini should become soft.
Step 4
Pour greens into the pan, after 1 minute. Remove from heat and puree the soup with a blender.
Step 5
Add as much cream as you like in terms of consistency and taste, season with pepper and whisk again. Serve hot or cold.
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