Cold Cream Soup with Potatoes and Zucchini
Soups • Greek
Description
Cold cream soup with potatoes and zucchini
Ingredients
- Butter 1½ tablespoons
- Onion 1 head
- Garlic 4 cloves
- Salad Potatoes 10 oz
- Courgette 10 oz
- Chicken Broth 15 fl oz
- 10% cream 1 cup
Step-by-Step Guide
Step 1
Place a pot over medium heat and sauté the onion and garlic for about 6 minutes. Add the potatoes and zucchini and cook for 5 minutes. Add 500 ml of broth and bring to a boil. Reduce the heat, cover, and cook for about 15 minutes, until the potatoes are tender.
Step 2
Slightly cool, then puree and add the cream; if necessary, add more broth. Chill completely. Pour the soup into soup bowls, sprinkle with herbs, and serve.
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