Zucchini Cream Soup with Wild Garlic

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg zucchini
  • 2 bundles wild garlic
  • 500 ml broth, or instant broth accordingly
  • 1 bunch parsley
  • 1 teaspoon savory
  • 1 teaspoon oregano
  • 2 port. Processed cheese, light or normal
Zucchini Cream Soup with Wild Garlic
Zucchini Cream Soup with Wild Garlic

Instructions

  1. Peel the zucchini, cut into slices and cook in the broth until soft. Then puree. Briefly cook the processed cheese until it has dissolved. Then add the finely chopped wild garlic, parsley, savory and oregano and stop cooking.
  2. Season again vigorously with salt and pepper. If the soup is too lousy, the wild garlic taste doesn`t really come through either.
  3. Delicious olive bread or baguette goes well with it.
  4. Tip:
  5. When it is ramson time, I make a ramson oil for the supply. Puree wild garlic (without stalks) with a high-quality, cold-pressed oil e.g. safflower oil. Keeps for 1-2 months in a screw-top jar in the refrigerator.
  6. If you add this wild garlic oil to the soup (1-2 tablespoon.), The soup gets an even more healthy kick. However, you should add the wild garlic oil to the no longer boiling soup and no longer cook it.

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