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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
- Saturday August 12th, 2017
Ingredients
- 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
- Cook the chopped onions with olive oil until they are translucent.
- Add large pieces of zucchini, mix and cook for 10 minutes.
- Add the chicken stock and bring to simmer for 40 minutes.
- Mix with garlic, basil and Parmesan cheese.
- Add the cream and season as desired.
- This soup can be served hot or cold and with garlic bread croutons.
- 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
- Saturday August 12th, 2017
Ingredients
- 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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