Fine Zucchini Soup with Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 kg zucchini
- 1 kg carrot (s)
- 2 medium onion (s) or 1 bunch spring onions
- 3 clove (s) garlic
- 1 bunch parsley
- 200 ml cream
- 200 g cheese, rated
- 500 ml broth, approx., More if necessary
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and remove the seeds, then cut into bite-sized pieces. Chop the carrots, onions and parsley into small pieces. Press the garlic and put everything together in a saucepan, pour the broth on top and cook for about 15 minutes until the zucchini pieces are soft. Add the cheese and let it melt. Then puree everything and season to taste. Finally, refine with the cream.
- Use more or less broth according to taste, depending on how thick or thin the soup should be.
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