Zucchini – Cheese Soup

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g zucchini
  • 30 g butter or mararine
  • 1 clove garlic
  • 2 tablespoon flour (wheat flour)
  • 750 ml vegetable stock
  • 200 ml wine, white, (dry)
  • 80 g cheese, Gouda (coarsely rated)
  • 200 g cream cheese
  • 1 bunch dill
  • Salt and pepper, freshly ground
Zucchini – Cheese Soup
Zucchini – Cheese Soup

Instructions

  1. Wash and dry the zucchini, cut off the ends and roughly grate the zucchini. Heat butter or margarine in a saucepan and sauté zucchini grated in it.
  2. Peel the garlic and chop very finely, add to the zucchini and dust the flour over the mixture and sauté briefly.
  3. Add the vegetable stock and white wine and stir well so that no lumps form. Bring everything to a boil and cook for about 5 minutes.
  4. Coarsely grate the Gouda, add to the soup with the processed cheese and let melt while stirring.
  5. Rinse the dill in cold water, pluck the tips from the stalks, cut into small pieces and add to the soup. Season with salt and pepper.
  6. A fresh baguette and a glass of white wine are best served with this.

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