Cream of Zucchini Soup Recipe
Creamy and smooth zucchini and potato velouté, perfect for warming up on winter evenings. Economical and ideal for a light dinner, accompanied by garlic and herb croutons.
SERVING:4
PRINT
PIN
SAVE
INGREDIENTS
- 8 medium zucchinis
- 1 potato
- 6 portions of the laughing cow or other cheese
- 50 g unsalted butter
- 200 ml heavy cream
- 400 ml whole milk more or less, depending on desired consistency
- salt and pepper
- Sufficient water for cooking the zucchini and potatoes.
- Sliced sandwich bread to be cut into rounds or already pre-sliced.
- 3 tablespoons olive oil
- dried herbs and garlic persillade
PREPARATION
The croutons:
- You can brown them either in a pan or in the oven.
- Toss the croutons with olive oil, then brown them in a frying pan over low heat.
- Sprinkle with garlic and herbs. Once crisp and golden, transfer to paper towels to drain.
Creamy zucchini soup
- In a large pot, add the zucchini and potato slices along with the butter, 1 teaspoon of salt, and 1 teaspoon of pepper.
- Pour in enough water to cover the vegetables, then cook for about 20 minutes, or until tender.
- Once cooked, stir in the milk, cream, and Laughing Cow cheese portions. Make sure there isn’t too much water left in the pot, just a little at the bottom, otherwise remove the excess before adding the dairy.
- Bring to a gentle boil, then blend until smooth. Adjust the seasoning with salt and pepper to taste, adding more milk if needed.
- Serve hot, garnished with chopped chives if desired. For an extra indulgent touch, top the soup with a few pieces of Laughing Cow cheese and a pinch of pepper. You can also serve it alongside brick pastries, like the ones shown in the video.