Potato-Zucchini Puree Soup
Soups • Italian
Description
By a popular American chef.
Ingredients
- Salad Potatoes 20 oz
- Courgette 20 oz
- Meyer Lemon Juice 0 fl oz
- Chicken Broth 0 qt
- Cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Butter to taste
- Scallions 2 bunches
Step-by-Step Guide
Step 1
Heat butter in a large deep skillet over medium heat and sauté the zucchini, green onions, and potatoes.
Step 2
Cook, stirring occasionally, until the vegetables are soft and slightly browned (8–12 minutes).
Step 3
Pour in the broth and bring to a boil. Reduce the heat and let it simmer for 40 minutes. Then blend the soup until smooth and creamy.
Step 4
Stir in the cream, add salt, pepper, and lemon juice. Serve the soup in bowls, drizzle with a little more cream, and garnish with green onions.
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