Creamy zucchini soup

Posted by adm On February - 6 - 2012

How to cook Creamy zucchini soup


  • 1 tablespoon oil
  • 1 onion, coarsely sliced
  • 1 clove, humiliated
  • 4 large zucchini, sliced
  • 2 large potatoes, raw, shredded
  • 1L chicken strain
  • 3/4 cup ointment
  • salt and cracked black peppercorn

How to:

  • Oestrus 1 tablespoon oil in a large saucepan over medium passion. Annex 1 coarsely chopped onion, 1 crushed clove, 4 large chopped zucchini and 2 large raw, chopped potatoes. Cook for 5 transactions, making sure vegetables don't brownness.

  • Subjoin 1L chicken stock and 1 cup h2o. Bring soup to the seethe, reduce heat and simmer for 20 minutes or until potatoes are subdued. Remove from heat and cool for 5 proceedings.

  • Blend with a hand-held blender until polish. Return soup to the heat and adjoin 3/4 cup bat, salt and cracked pepper. Warm through and serve with bread or corn and chive miniskirt muffins (see related recipe).

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