Cream zucchini soup
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
So, we start cooking soup by washing the zucchini well, peeling it and removing the seeds from it. Then cut the vegetable into small cubes. Chop the onion. After that, place the prepared zucchini in salted water and cook until fully cooked over medium heat, stirring constantly. Now drain the water, wipe the cooked zucchini through a sieve or grind it into a homogeneous mass in a blender.
Then we pass the finely chopped onion with flour and butter a little and dilute all this mass with milk. Now mix the vegetable puree and our milk-onion mass in one saucepan and cook on low heat for about 5-7 minutes. After this time, the soup is ready, we can pour it on plates and serve it to the table, garnished with herbs. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
