Zucchini puree soup with cream
Composition / ingredients
3
servings:
Cooking method
Follow this sequence in preparation:
- peel the onion and garlic, cut the first into quarters;
- my zucchini, cut into arbitrary pieces (together with the peel);
- pour chicken broth into a saucepan, add zucchini, onion, garlic and send it to the stove;
- bring to a boil over medium heat, then turn down the heat, cover with a lid and simmer until tender (about 20 minutes);
- remove from heat and puree with an immersion blender;
- add cream and whisk again until smooth;
- adjust the taste with salt and pepper.
Serve the puree hot, topped with grated parmesan.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Broth - 15 kcal/100g
