ZUCCHINI CREAM SOUP

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The series of winter soups continues …

When I have guests over & they know I am making zucchini soup, I see an immediate frown on their face! Probably what comes to their mind is the diet version of boiled zucchini in tasteless water but when I serve my beautiful phosphoric green soup & they taste it, they don’t stop.

It’s not a common soup recipe but it’s so delicious & creamy that it became a staple in our house in winter. If you trust me enough by now, give it a try!

One of the easiest soups I have ever made! Simply boil, blend with the minimum ingredients ever & voila!

ZUCCHINI CREAM SOUP

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients:

  • 600 gm zucchini كوسة
  • 2 tbsp half skimmed or skimmed milk
  • 1/4 cup cream
  • 1 Kiri Square
  • 1 Maggi stock cube (see notes for substitution)
  • salt & pepper

Directions:

  • Don’t peel the zucchini; just scratch the skin & cut into slices.
  • Cover the zucchini with water & bring to a boil.
  • Cook uncovered over high heat until the zucchini is very soft.
  • Drain the zucchini but don’t throw the boiling water.
  • In a blender, blend the drained zucchini with milk, cream, Kiri cheese & stock cube.
  • Pour the soup in a clean pot & add enough from the reserved boiling water to make the soup as thin as you want (but not too watery).
  • Bring the soup to a boil then turn off heat & season with salt & pepper.
  • Serve with bread croutons & more cream on top (optional).

Notes:

  • If you don’t want to use Maggi stock cube, add about 1/2 chicken or veggie stock to the boiling water of the zucchini.
  • The soup gets thicker as it cools, use milk (not water) to bring it back to the desired consistency.

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