Zucchini Cream Soup
Zucchini Cream Soup is that comforting recipe you crave at any time of year. Smooth, topped with a gratin of melted cheese and just the right bitterness from Picual EVOO, it becomes a complete meal with just a little bread. Simple, quick and always welcome at the table.
Servings 3 people
Ingredients
- 2 Potatoes
- 3 Zucchini
- 1 Leek
- 1 Onion
- 2 cloves Garlic
- 100 g Grated cheese
- 2 tablespoons Picual EVOO
- 1 leaf Bay leaf
- Salt To taste
- 250 ml Water
Instructions
- Prepare the vegetables.Chop the potato, onion, garlic and zucchini.
- Sauté the base.Pour the EVOO into a pot and heat over high heat. Sauté the onion and garlic with the bay leaf for 2-3 minutes.
- Cook the soup.Add the zucchini, potato and salt. Pour in the 250 ml of water and let it boil for 15 minutes.
- Blend and add the cheese.Blend everything. Stir the cheese into the blended mixture and heat for 2-3 minutes until it melts.
For a lighter soup, reduce the amount of cheese or replace it with a splash of cream.
Notes
- We chose Picual for its great stability and because, of our three EVOOs, it has the highest level of polyphenols. In addition, its aromas of green leaf, tomato plant and citrus add nuance to this soup.
- A drizzle of raw EVOO when serving really enhances the final flavor.
- It can be frozen without the cheese, adding it only when reheating.
- You can swap the zucchini for pumpkin in the same recipe to vary the flavor.