RCI-SP.002.0176.001
Refreshing Creamed Zuccini Soup
Refreshing Creamed Zuccini Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- zuccini (400 g)2 mediumwashed, cut in cubes
- potatos (225 g)2 mediumwashed, peeled, cut in cubes
- Onion (200 g)1 largepeeled and chopped
- 1 tbsp
- 1 tbsp
- cubes chicken stock2 unit
- litre plus half cup water1 unit
- garlic cloves4 unitminced or chopped
- dill (either fresh or dill weed)1 tbsp
Method
1
Wash and trim the zucchini, then roughly chop them into even-sized chunks to ensure uniform cooking. Peel and mince the garlic cloves and set aside.
5 minutes
2
In a large pot, melt the butter or heat the oil over medium heat until shimmering. Add the minced garlic and sauté, stirring frequently, until fragrant and lightly golden.
3 minutes
3
Sprinkle the paprika over the garlic and stir quickly to bloom the spice in the fat, releasing its earthy aroma. Be careful not to let it burn.
1 minutes
4
Add the chopped zucchini to the pot and stir to coat the pieces evenly with the garlic and paprika mixture. Cook for 3–4 minutes, stirring occasionally, until the zucchini begins to soften slightly.
4 minutes
5
Pour in enough water or light vegetable broth to just cover the zucchini, bring to a boil, then reduce the heat and simmer until the zucchini is completely tender.
15 minutes
6
Remove the pot from the heat and allow the soup to cool slightly. Using an immersion blender or a countertop blender in batches, purée the soup until completely smooth and velvety.
5 minutes
7
Return the purée to low heat, season generously with salt and pepper to taste, and stir to combine. Adjust the consistency with a little extra water or broth if the soup is too thick.
3 minutes
8
Ladle the soup into bowls and finish with a drizzle of butter or oil and a light dusting of paprika for garnish. Serve warm or allow to cool and serve refreshingly chilled.