Zucchini – Mascarpone Cream Soup

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 300 g zucchini
  • 150 g mascarpone
  • 750 ml vegetable stock
  • 1 tablespoon Worcestershire sauce
  • oil
  • salt and pepper
  • possibly Sambal Oelek
Zucchini – Mascarpone Cream Soup
Zucchini – Mascarpone Cream Soup

Instructions

  1. Wash the zucchinis, remove the stems and then grate with the skin. Cut the onions into small pieces and fry them in a pan with a little oil, pour the zucchini over them, add salt and pepper (if you like it a bit spicier, add a little sambal olek) and sauté for about 15 minutes.
  2. Then stir in the mascapone and bring to the boil. Process the mixture with the hand blender. Then pour in the broth and bring to the boil again. Finally, season again with the Worcestershire sauce (about 2 tablespoon) or alternatively the good old Maggie and voila for guests you can serve the whole thing with smoked salmon.

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