Ingredients and Weight:
- Zucchini: 2 pounds (907 grams)
- Potatoes: 3 medium, about 1 pound (454 grams)
- Chicken broth: 4 cups (946 ml)
- Butter: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Fresh cream: ½ cup (118 ml) (optional)
- Fresh herbs (such as basil or oregano) for garnish
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40-50 minutes
- Total: about 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and wash the potatoes, then cut into small cubes.
- Clean and slice the zucchini into rounds or cubes.
- In a large pot, melt the butter and add the potatoes. Cover with chicken broth and bring to a boil.
- Reduce heat and cook for 20 minutes, or until the potatoes are tender.
- Add the zucchini and continue cooking for another 10-15 minutes.
- Season with salt and pepper.
- If desired, stir in fresh cream for a richer flavor and smoother texture.
- Garnish with fresh herbs.
- Serve hot.
Nutritional Information:
(Based on the given ingredients and without the optional fresh cream)
- Calories: Approximately 250 calories per serving (based on 8 servings)
- Fat: 6g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 5g
Dish Characteristics:
- This soup is creamy and rich in flavor, with a smooth and slightly sweet taste from the potatoes and the fresh taste of zucchini.
- It is hearty and comforting, making it a great choice for colder weather or a comforting meal.
User Comments:
- "This soup was delicious! The combination of potatoes and zucchini was unexpected but very tasty."
- "I added the fresh cream, and it made the soup so creamy and smooth. A great dish for a cold winter night."
- "This is a great recipe for using up leftover chicken broth. The flavors blend together perfectly."
Special Precautions and Tips:
- Be sure to wash all vegetables thoroughly before cooking.
- Adjust the seasoning, including salt and pepper, according to preference.
- If you want a thicker soup, you can puree some of the soup using a blender or immersion blender and then mix it back into the pot.
- This soup is great for batch cooking as leftovers will keep well in the refrigerator for several days. Reheat gently before serving.
