Ingredients and Weight: - 4 medium zucchini, peeled and chopped (about 2 lbs) - 1 large onion, chopped (about 1 lb) - 2 cloves garlic, minced - 4 cups chicken stock - 1 cup heavy cream - Salt and black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. In a large pot, heat a little olive oil over medium heat. Add the zucchini, onion, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 2. Add the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the zucchini is very tender. 3. Puree the soup with an immersion blender or in a regular blender until smooth. 4. Stir in the heavy cream and season with salt and black pepper to taste. Serve hot.
Nutritional Information: Per serving (1 cup): - Calories: 120 - Fat: 7g - Carbohydrates: 15g - Protein: 5g
Dish Characteristics: - Creamy and smooth texture - Subtle zucchini flavor - Perfect for a light lunch or appetizer - Can be garnished with fresh herbs, such as chives or dill
User Comments: - "This soup is so delicious and easy to make. It's perfect for a cold night." - "I love the creamy texture and subtle zucchini flavor." - "This soup is a great way to use up extra zucchini from the garden." - "I added a little bit of grated Parmesan cheese to my soup and it was amazing!"
Special Precautions and Tips: - If you don't have an immersion blender, you can puree the soup in a regular blender. Just be sure to cover the blender with a towel to prevent hot soup from splattering. - To make a vegan version of this soup, use vegetable stock instead of chicken stock and omit the heavy cream.