Yellow Zucchini Cheese Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg zucchini, yellow
- 5 medium potato (s)
- 2 onions)
- 2 teaspoons oil
- 1 ¼ liter broth
- 100 g processed cheese, liht
- nutmeg
- parsley
- some salt or broth, instant
Print Recipe
Pin Recipe Instructions
- Fun fact: yellow zucchini looks like an ornamental pumpkin.
- Cut the onion, potatoes and zucchini into cubes. Set aside some of the zucchini cubes (will be added to the soup later). Fry the onions, potatoes and zucchini in oil. Deglaze with broth (use more or less broth, depending on the consistency you want) and bring to the boil. Then simmer on medium heat.
- When the potatoes are cooked, puree the soup and add the processed cheese and stir well (if necessary, more can be used, please calculate additionally. Season to taste with nutmeg, broth or salt. Add the remaining zucchini cubes to the soup. Chop and add parsley.
- Makes about 8 to 10 servings of soup. Is also ideal for prep and freezing. Ciabatta tastes good with it (charge additionally)
- Approx. 1 P. / portion
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