Soup puree of young zucchini with cream
Composition / ingredients
5
servings:
Cooking method
- 1. Wash and peel potatoes and zucchini. Cut into small cubes.
2. Peel and chop the garlic.
3. Fry potatoes and zucchini in a frying pan with preheated vegetable oil for 5 minutes.
4. Add garlic, pour in a little water. Simmer, stirring, for another 7 minutes.
5. Transfer the vegetables to boiling broth, add a little salt. Bring the soup to a boil and cook for about 20 minutes more until the vegetables are soft.
6. Decoration. Cut the zucchini into thin slices and fry in vegetable oil until golden brown. Wash the greens, dry them.
7. Puree the vegetables together with the liquid with an immersion blender.
8. Add cream and pepper to the resulting mass, warm up for 1 minute and remove from heat.
9. Pour the soup-puree on plates, adding several circles of fried zucchini and parsley to each.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vegetable broth - 13 kcal/100g
- Young zucchini - 24 kcal/100g
