Creamy Zucchini Soup

Cooking method

1. Step 1:

   

   How do you make creamy zucchini soup? Gather your ingredients. Any odorless vegetable oil works in place of olive oil.

2. Step 2:

   

   Scrub the carrot clean, peel it, and cut it into pieces — roughly chopped, nothing too big. Peel and chop the onion as well. The exact shape doesn't matter here, since everything gets blended later.

3. Step 3:

   

   Which zucchini works best? Reach for young ones with tender skin. Wash and peel them — though with very thin skin you can leave it on. If you're using a more mature zucchini, cut away the tough peel and scoop out the seedy center. Cut the zucchini into small slices.

4. Step 4:

   

   In a skillet with the olive oil, gently sweat the chopped carrot and onion for 5-7 minutes, stirring now and then.

5. Step 5:

   

   Add the zucchini and stir. If it looks dry, splash in a couple of tablespoons of water. Cook the vegetables over medium heat, stirring, until about halfway done.

6. Step 6:

   

   Transfer the vegetables to a pot of the right size. Pour in just enough hot water to barely cover them. Simmer at a moderate boil until the vegetables are soft. Use more or less water than called for depending on how thick or thin you want the soup.

7. Step 7:

   

   Take the pot off the stove. Blend the hot vegetables with an immersion blender until smooth and creamy. Work carefully so you don't get splashed.

8. Step 8:

   

   Bring the purée back to a boil over low heat. Season with salt, add the nutmeg, and stir.

9. Step 9:

   

   Pour in the cream and stir.

10. Step 10:

    

    Bring the soup just to a boil, then take it off the heat.

11. Step 11:

    

    Your creamy zucchini soup is ready. Enjoy!