Creamy Zucchini Soup

Name: Creamy Zucchini Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: 600 g zucchini; 1 pc onion; 3 cloves garlic; 30 g butter; 1 pc potatoes; 1 l vegetable broth; 150 ml cooking cream; basil; 30 g parmesan; salt; ground pepper

Jakub SýkoraSoupCzech Cuisine x se líbilo

Zucchini soup looks unassuming and tastes gentle, but under that smoothness hides a solid hit of garlic and butter. Zucchini is watery, so it cooks down to silk almost on its own and you don't need to thicken it with flour. A single potato gives the pot body. Stir in the cream only at the end so it stays pale green. Tear a few basil leaves over the top, grate a little parmesan and serve.

Příprava: 15min

Vaření: 25min

CELKOVÝ ČAS: 40min

Step by step process

Butter base

1
Zucchini soup starts with a butter base. First finely chop the onion. Melt the butter in a pot and let the onion soften slowly until translucent so it releases its sweetness. Add the crushed garlic and saute it only briefly so it doesn't turn bitter.

Braising the squash

2
Wash the squash and slice it into rounds, leaving the skin on, as it holds the color and the body of the soup. Stir it into the onion, season with salt and braise it briefly under a lid until it starts to release its juice and soften. Pour in the broth, add a peeled potato cut into cubes and cook until tender, about 15 minutes.

Blending and seasoning

3
Take the pot off the heat and blend the contents smooth with an immersion blender. Return it to low heat, stir in the cream and don't boil it anymore, just warm it through so it stays pale green. Season with pepper and torn basil. Serve right away. It tastes best warm, while the color is still bright. Grate a little parmesan over the top if you like a savory edge.