Zucchini cream soup is a really tasty and simple dish. A great idea for a light dinner.
Wash the two small courgettes, peel and cut into small pieces. We pour half a liter of broth over it (we can use any broth cooked by ourselves, be crushed from cubes). Peel three cloves of garlic, squeeze through the press and add to the broth with zucchini. If we want a spicier taste of the soup, Before serving the garlic, lightly fry it in a tablespoon of oil. We cook everything over low heat for about 15 minutes, so that the zucchini is very soft. When the soup has cooled down slightly, we mix it to create a cream. Then reheat and season to taste with nutmeg, pepper and salt. If necessary, thicken with a spoonful of cream for soups. We serve with fresh bread, be croutons. On top, the soup can be sprinkled with chopped fresh basil and parsley. A great proposition for serving this soup, is to serve it in a round hollow courgette. Soup served in this way will surely appeal to everyone.
How to make zucchini cream soup
