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Cream of Zucchini Soup

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Ingredients

  • 2 tbls. olive oil
  • 1 tbl. butter
  • 1 medium onion roughly chopped (garlic)
  • 2 pounds zuccini, trimmed and sliced
  • 1 tsp dried oregano
  • 2 1/2 about 2 1/2 cups chicken stock
  • 4 ounces diced cheese (Fontina)
  • 1 1/4 cups light cream
  • salt and pepper
  • Fresh oregano, extra cheese and cream to garnish

Details

Preparation

Step 1

1. Heat oil and butter in large saucepan. Add onion and cook gently about 5 minutes.

2. Add zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently. Pour in the stock and bring to a boil.

3. Lower the heat, half cover the pan and simmer for about 30 minutes. Stir in diced cheese until melted.

4. Process soup in a blender or food processor until smooth.

5. Add two-thirds of the cream and stir over low heat until hot but not boiling. Add more stock or water if soup is too thick. Season to taste with salt and pepper.

6. Pour into heated bowls. Swirl in remaining cream and garnishes.

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