Zucchini Cream Soup
Prep: 10min
|
Servings: 4
|
Cook: 30min
Zucchini cream soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g zucchini
- 0.5 Bundle Basil
- 0.5 l chicken broth (from the jar)
- 200 g heavy cream
- 2 tbsp grated Gouda cheese
- Salt
- Pepper
Instructions
-
1.
Wash the zucchini, trim the ends and finely grate it. Bring to a boil with the chicken broth, season with salt and pepper, and simmer on low heat for 20 minutes.
-
2.
Pulp the soup with an immersion blender, then stir in half of the heavy cream. Wash the basil and cut into strips, fold them in, and let everything simmer for another 5 minutes.
-
3.
Add the cheese 5 minutes before the end, serve on plates, stir in the remaining cream, and garnish with the leftover basil leaves.
