Creamy Zucchini Soup

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

1 tbsp olive oil or butter

2 garlic cloves (minced)

1 large onion (chopped, brown, yellow or white)

1 kg / 2 lb zucchinis (cut into 1.5cm / 3/5” slices, larger ones halved) - 6 medium ones (about 20cm/8" long, 4cm / 1.5" wide), or 8 small ones, or 4 - 5 large ones.

3 cups / 750 ml vegetable or chicken broth (preferably salt reduced)

1 cup / 250 ml water

3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead)

1 cup / 250 ml milk (any fat %, or more cream)

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GARNISH:

Cream (for swirling)

Finely shredded parmesan

步驟

Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.

Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. [Optional: Scoop brown foam (scum) off surface every now and then.]

Cook for 15 - 20 minutes or until zucchini is very soft.

Use a stick blender to whizz until smooth. (To use a blender, you must cool slightly before whizzing otherwise the heat will expand, the lid will blow off and you’ll get soup everywhere.)

Stir through cream and milk. Add salt and pepper to taste.

Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

營養

• 每份大小: 512 g
• 卡路里: 215 kcal