Cream of Zucchini Soup

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Cream of Zucchini Soup
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Cream of Zucchini Soup

Recipe by Mudita BhageriaCourse: Soup, AppetizersCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes

The beauty of this soup is its delicate color, creamy texture and subtle taste. Cream is optional to make Cream of Zucchini Soup because the natural texture of cooked zucchini blends into a thick, silky soup. If you prefer a more pronounced cheese flavor, use Gorgonzola instead of dolcelatte. 

Ingredients

  • 2 pounds zucchini, trimmed and sliced

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 medium size onion. Finely chopped

  • 1 tsp oregano

  • 2 /1/2 cup  vegetables stock

  • 8 ounces dolcelatte cheese or any other cheese as you like or just add parmesan cheese .

  • ¼  cup light cream or just add whole milk

  • Salt and pepper

  • For Garnish – fresh cream and cheese

Directions

  • First, put the sauce pan on medium heat, and add oil with butter.
  • Wait until foaming, add the onion and cook gently for about 5 minutes, stir frequently, until softened but not brown.,
  • Cook over medium heat for about 10 minutes, stir often. Pour in the stock and bring to boil.
  • Lower the heat,  half cover the pan and simmer gently. Stir often . For about 30 minutes. Stir in the dolcelatte until melted.
  • Now, blend in a blender or food processor , mix until smooth, then press through a sieve into a clean pot.
  • Put on heat again, add milk or cream . mix, Wait until hot, do not boil. 
  • Serve hot – add more cheese and salt & pepper for taste.

Notes