Soup-Puree of Zucchini and Asparagus with Cheese

It turns out a delicious, hearty soup. The idea was to cook simply with cream, but there was a jar of processed cream cheese in the refrigerator, I decided to add it to the soup – it turned out to be cheese soup!

Cook: 40 mins

Ingredients

Directions

And so we continue to fight with zucchini and zucchini.
Wash the zucchini, cut in half and remove the pulp with seeds. If overgrown, then peel. Cut the pulp into cubes.
Defrost asparagus and cut into pieces too.
Peel and finely chop the onion and garlic.
Heat the vegetable oil in a saucepan and fry the onion and garlic for a couple of minutes. Add the zucchini and fry for another three minutes. Then add the broth (or water), put the asparagus in the pan and bring to a boil. Reduce the heat and cook for about 25 minutes, until the zucchini is done, until become soft Saute the soup, season with salt, pepper, add the cheese and stir to cook over low heat until the cheese dissolves in the soup. Pour in the cream, taste with salt. Heat for a couple of minutes.

Done! Serve sprinkled with finely chopped parsley with white bread, croutons, or buns.

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