Zucchini Cream Soup
Soups • European
Description
This cream soup is prepared at a restaurant called 'The Italian Bistro' — one of the oldest pizzerias in the town. They bake excellent pizza — according to Italian standards, but slightly adapted to local tastes. There is also a main menu featuring light appetizers and soups — for instance, a delightful soup made with zucchini and spinach. It's light yet nourishing thanks to the rich cream. This recipe is adapted from a cookbook titled 'Culinary Journeys with Nick Johnson. Gastronomic Guides.'
Ingredients
- Courgette 5 oz
- Onion 5 oz
- Potato 10 oz
- Cream 22% 10 fl oz
- Spinach 5 oz
- Vegetable Oil to taste
- Salt 0 oz
- Ground Breadcrumbs 0 oz
Step-by-Step Guide
Step 1
Sauté the diced zucchini in oil. Chop the onion and sauté it.
Step 2
Boil the peeled potatoes in a small amount of water, then add the sautéed onions and zucchini, bringing the mixture to a boil. Add the cream and cook for 10 minutes. Then, add the spinach, season with salt, and bring to a boil.
Step 3
Blend the soup until smooth.
Step 4
Serve with croutons made from white bread.
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