Zucchini Puree Soup with Young Sugar Peas
by Editorial Staff
Servings: 4
Cook: 30 mins
Ingredients
- 1-liter vegetable broth or water
- 2-3 molds of zucchini (about 500 g)
- 2 medium potatoes
- 1 onion
- 2 stalks of celery
- 3-4 cloves of garlic
- 150 ml. dry white wine
- 200 gr. young sugar peas in pods
- 50 gr. butter
- soy sauce
- 2 tablespoon sesame
- 150 ml. cream
- ground pepper, a little chili powder, marjoram, a pinch of sugar
- dill for serving
Directions
- Melt the butter in a saucepan and simmer finely chopped onion and garlic in it until transparent. Cut the zucchini and celery into strips, add to the onion and simmer for a few minutes. Add wine to the vegetables and let it boil for 3-4 minutes. Add broth to vegetables. Cut the potatoes into strips and add to the broth. Bring soup to a boil, season with salt to taste, reduce heat and cook until vegetables are soft.
- When the vegetables are ready, flavor the soup by adding cream, ground pepper and chili, marjoram, let it boil and remove from heat.
- Put the peas pods in a skillet that is very hot with butter, fry the peas with constant stirring for 1 minute, add a pinch of sugar, soy sauce, sesame seeds and fry for another 1 minute. The peas should be slightly soft, but crispy at the same time.
- Pour the soup into bowls, put the fried peas, finely chopped dill and serve.
Enjoy your meal!!!
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