Zucchini Cream Soup with Parmesan Foam Topping
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon olive oil
- 40 g butter
- 2 small shallot (s), finely chopped
- 1 clove garlic, finely chopped
- 2 large zucchini, washed, quartered and cut into cubes
- 1 tablespoon flour
- 1 dl white wine
- 5 dl vegetable broth, cold
- 1 dl cream, (double cream)
- some salt and pepper, black from the mill
- 2 pinches ground thyme
- some cayenne pepper
- 2 ½ dl milk
- 1 pinch (s) white pepper
- 1 pinch (s) nutmeg
- 70 g parmesan, rated
- some chives, very finely chopped
Print Recipe
Pin Recipe Instructions
- Heat the olive oil and butter in a pan, add the onions, garlic and zucchini cubes, sauté well for a few minutes while stirring, dust with the flour, stir in well, deglaze with the white wine and immediately pour on the vegetable stock. Then let the whole thing boil for 10 to 12 minutes, puree with the hand blender, add the double cream while puree, season with a little salt, pepper from the mill, thyme and cayenne pepper. Then keep the soup warm. Rinse the hand blender.
- In a small pan, bring the milk with nutmeg and white pepper to the boil while stirring, remove from the stove and stir the parmesan well into the milk for 2 minutes. Put the pan on the stove again and use the hand blender to froth the whole thing up. Possibly hold the pan a little at an angle to froth.
- Arrange the soup in three to four cups, add a little foam to each soup, sprinkle with chives and serve immediately. The foam also tastes very good as a topping on a tomato cream soup.
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