Dearest readers, in one month we are off for our long-awaited holidays and we can not freaking wait! Fast forward button please :) We hope some of you already enjoyed their time off! So since we are on the countdown we spend too much time in the kitchen cooking and baking. Yesterday we made scrambled eggs with chanterelles, today cookies with raspberries and white chocolate (btw recipes coming soon), and today this delicious cream of zucchini, and so life goes on...
Today's soup is super easy to prepare. It's very popular in Mediterranean countries, where often served with herb croutons or crispy prosciutto, makes for a satisfying dish. Light, smooth and creamy, it's mostly about courgettes and few extra ingredients that will do the trick. Can be served cold on warm summer days, or hot during winter months. Generally we do not advise peeling courgettes, as its peel is good source of dietary fiber, vitamins and minerals. Besides, this soup will be even more appetizingly green. Let's get to it!
for 3-4 servings:
- 6 courgettes (around 1.3 kg)
- 350ml vegetable or chicken broth
- 50g grated parmesan
- 1/2 large onion
- 3.5 tbs thick plain yoghurt
- tbs butter
- bay leaf
- nutmeg, salt, pepper,
Chop onion and fry it on a butter in a large pot, for about 3-4 minutes, until golden brown. Cut the courgettes into slices (leave 2 slices, dice them and fry on a pan for decoration). Add courgettes to the fried onion, pour broth (courgettes will not be completely covered but they will release more water as they cook and we want to have a fairly dense cream), add salt and pepper, bay leaf, cover with lid and cook for about 10 minutes. Throw out the bay leaf, cool soup for a while so it's not too hot. Place in a food processor, blend until smooth. Add 3 tbs yoghurt, parmesan, salt, pepper and nutmeg, mix well. Serve poured into bowls, decorated with courgette pieces, remaining half tbs of yoghurt and freshly ground black pepper. Delicious with fresh baguette.