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
Print Recipe
Pin Recipe Instructions
- 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.
- Peel the garlic and chop very finely, add to the zucchini and dust the flour over the mixture and sauté briefly.
- 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.
- Coarsely grate the Gouda, add to the soup with the processed cheese and let melt while stirring.
- 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.
- A fresh baguette and a glass of white wine are best served with this.
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