Creamy zucchini basil soup

Creamy zucchini basil soup

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0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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This creamy zucchini soup has a southern France flair and it can be consumed hot or cold depending on the season.

Preparation time
10 min
Cooking time
55 min
Difficulty
easy
Serves
8 people
Meal cost
$
Meal course
Appetizers
Dutch Oven/Cocotte
Starters
Hot Starters
Cold Starters
Verrines
Posted by
Posted on

Ingredients

Metric US
zucchini
2 Kilograms
Onions
4
Olive oil
8 tablespoons
chicken stock
12 Decilitres
garlic cloves
3
Basil
30 sheets
Grated Parmesan cheese
9 tablespoons
single cream
3 tablespoons
  1. Cook the chopped onions with olive oil until they are translucent.
  2. Add large pieces of zucchini, mix and cook for 10 minutes.
  3. Add the chicken stock and bring to simmer for 40 minutes.
  4. Mix with garlic, basil and Parmesan cheese.
  5. Add the cream and season as desired.
  6. This soup can be served hot or cold and with garlic bread croutons.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
10 min
Cooking time
55 min
Difficulty
easy
Serves
8 people
Meal cost
$
Meal course
Appetizers
Dutch Oven/Cocotte
Starters
Hot Starters
Cold Starters
Verrines
Posted by
Posted on

Ingredients

Metric US
zucchini
2 Kilograms
Onions
4 units
Olive oil
8 tablespoons
chicken stock
12 Decilitres
garlic cloves
3 units
Basil
30 sheets
Grated Parmesan cheese
9 tablespoons
single cream
3 tablespoons
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