Mediterranean Zucchini Soup À La Tommy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g zucchini
- 100 g ham (country), Italian
- 1 medium onion (s)
- 6 clove (s) garlic
- 250 g cream cheese, low in fat
- 1 bunch parsley
- 20 basil leaves
- 10 leaves sage
- 400 ml water or vegetable stock
- olive oil
- salt and pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut into small cubes. Wash the zucchini, cut off the ends and cut into large pieces. Heat the olive oil and sweat the chopped onion and garlic until translucent. Then briefly brown the ham cut into cubes. Then lightly fry the zucchini pieces as well. Top up with water or vegetable stock and simmer for about 10 minutes. Wash the herbs, spin dry, chop them up and let simmer briefly.
- Puree the zucchini soup, stir in the cream cheese and season with salt and pepper.
- Since I didn`t like the look and the consistency (too chunky), I passed the soup through a hair sieve and a creamy zucchini soup came out. Finally stir in the chilli flakes. Tastes good warm as well as cold.
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