I make more than just zucchini pancakes. A simple recipe for a delicious soup
Zucchini and cheese cream is a light yet filling soup. The vegetables give it a delicate texture and unique color, while the addition of cheese gives it a distinctive flavor.
Ingredients · Servings 3-4 people
- 2 medium zucchini
- 1 small onion
- 2 cloves of garlic
- 1 medium potato
- 700 ml vegetable broth
- 100 g cream cheese
- 70 g yellow cheese, e.g. cheddar
- 1 tablespoon of olive oil or butter
- salt and pepper to taste
- a pinch of nutmeg
- a few tablespoons of finely grated old yellow cheese
- optional fresh herbs, e.g. dill or parsley, chives
Method · 45 min
- Wash the zucchini and cut into slices or large cubes. Peel and dice the potato as well. Chop the onion and press the garlic through a garlic press.
- Heat olive oil or butter in a pot, add the onion, and sauté for 2-3 minutes, until translucent. Add the garlic and sauté briefly for another 20-30 seconds.
- Add the zucchini and potato – add the vegetables to the pot, stir, and sauté for a few minutes. This will help bring out more flavor from the zucchini.
- Pour hot broth over the vegetables. Cook for about 15-20 minutes, until the potatoes and zucchini are tender.
- Remove the pot from the heat and blend the soup with a blender until smooth.
- Add the cream cheese and grated yellow cheese to the hot soup. Stir until completely melted. Season with salt, pepper, and nutmeg.
- Serve the cream soup sprinkled with grated cheese. Optionally, add fresh herbs.
