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Vegetarian
Recipes - Cream of Zucchini Soup Recipe
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Cream of Zucchini Soup
Recipe
Ingredients
Serves 4
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14 oz/400 g potatoes, peeled and finely chopped
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1 onion, finely chopped
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2 tbsp butter
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2 cups/500 ml Vegetable Stock
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1 1/2 lb/750 g zucchini/courgettes, cut in thin
wheels
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10 oz/300 g zucchini/courgette flowers, washed
carefully and cut in half
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2 tbsp extra-virgin olive oil
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salt and freshly ground black pepper to taste
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1 tbsp plain yogurt fresh basil leaves, to
garnish
Method:
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Sauté the
potatoes and onion in the butter in a large frying
pan until lightly browned.
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Add 1 cup
(250
ml) of stock and
let it reduce. Cook the zucchini and zucchini
flowers in a large saucepan with the oil and the
remaining 1 cup (250 ml) stock for 10 minutes.
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Season with salt
and pepper. Transfer the cooked potato mixture and
the zucchini mixture to a food processor or blender.
Process until smooth.
-
Return to the
saucepan and cook for 5 minutes more. Swirl with the
yogurt and garnish with the basil. Serve hot.
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