Zucchini is an annual herbaceous plant of the pumpkin family, the fruit of which has an oblong shape. Zucchini
is native to Mexico, where it was cultivated before our era. Zucchini was introduced to Europe in the XVI century, and at first it was grown as an ornamental plant. However, people soon appreciated the flavorful qualities of zucchini, and they began to be used in cooking. Zucchini quickly spread around the world due to its unpretentiousness and yield.
Today, zucchini is widely used in cooking everywhere. They are fried, stewed, baked, pickled and even make jam from them.
Let’s make a hearty puree soup from zucchini
.
Ingredients:
- Zucchini – 3 pcs;
- Potatoes – 2 pcs;
- Carrots – 1 pc;
- Onion – 1 pc;
- Garlic – 1 clove;
- Bulgarian pepper – 1/2 pc;
- Salt – ½ tsp;
- Turmeric – ⅓ tsp;
- Nutmeg – pinch;
- Chicken broth – 300 ml;
- Cream 10% – 200 ml;
- Cream cheese – pcs.
Ingredients for croutons:
- Baton – pcs;
- Garlic – 1 clove;
- Vegetable oil – 10 ml;
- Salt – a pinch;
- Provence herbs – a pinch;
- Lemon juice.
Preparation of zucchini puree soup:
Chop finely onion and garlic, put them in a pan with vegetable oil. While the onions are frying, chop carrots finely and add to the frying.
Salt, pepper onions and carrots, sprinkle turmeric, stir. Dice zucchini and potatoes and put them in the frying pan. Pour broth into the pot, cook the vegetables under a lid until soft.
At this time, prepare croutons – dice the baton
.
Splash the baton with lemon juice, send it to bake in the oven at 200 degrees for 5-7 minutes. Chop
finely sweet peppers, put them in the soup
.
Finely chop garlic for croutons, in a frying pan in vegetable oil, fry lightly, along with salt and Provencal herbs.
Add to the garlic oil croutons, mix. Grate cream cheese on a coarse grater, put into the soup, mix.
Pour
the nutmeg into the soup, whisk with an immersion blender until smooth.
Pour the hot cream into the soup, stir.
Serve the soup with croutons and greens. This is an excellent zucchini puree soup for every day.
