Composition / ingredients
Step-by-step cooking
Step 1:
How to make zucchini cream soup with cream? Prepare the necessary ingredients for this. Wash the vegetables well in running water from dirt. Choose a small zucchini so that it has a soft peel and there are no seeds yet. If the zucchini is small, then you can take 2 zucchini. The proportions are approximate, so orient according to your taste preferences.
Step 2:
Peel the onion and carrot. At the zucchini, cut off the tails on both sides. All vegetables: onions, carrots and zucchini - cut into small pieces and put in a saucepan in which you will cook soup.
Step 3:
Fill the vegetables with water or broth so that the liquid covers them a little. Put the pan on the fire and bring to a boil. Cook the vegetables over low heat for 20-25 minutes. Add a little salt.
Step 4:
Then, using an immersion blender, turn the vegetables into mashed potatoes. Add curry for color and flavor.
Step 5:
Pour some heavy cream into the pan and return to the heat. Bring everything to a boil again and remove from the heat.
Step 6:
Add butter to the finished soup and pour it on plates. Serve the zucchini cream soup hot. You can supplement the soup with breadcrumbs. Bon appetit!
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Curry - 352 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
