Cream of zucchini soup

I am not a big fan of cream soup but I have decided to vary from my classical soups. Also, I am not a big fan either of zucchini and I do not use them so often in my dishes. More, when I hove told my dear husband that I was intending to do a zucchini cream soup he snorted a bit and I was wandering if finally my soup would be eaten. But I persisted in my trial and I gave a chance to this soup.

So, I followed the original recipe with very few changes. It turn out to be a green liquid with no appetite for it. I filled one bowl, took a spoon and tried it. Mmmm, but it wasn't so bad at all! Much better than any soup I eat every day at the office cantine. Turned out to be flavored and with a reach taste for just a simple vegetables soup.
Next test was clearly for my husband to taste it. And I saw his face changed into an amazed one: "mmm, but this is quite good!" It was clear then that my soup was a success. The only person I couldn't convince to try it was my daughter, but well ... I understood her because she preferred another dish that she loves.

  • 2 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (smashed)
  • 4 Zucchini (~1.5kg in total) fine sliced
  • 1l chicken/vegetable soup (natural or made from chicken stock)
  • 2 tablespoons dill (dried or fresh)
  • 200ml cream
  • salt, pepper (as much as you prefer)

  1. In a soup pan, fry the onion and the garlic in olive oil.
  2. Add zucchini and chicken soup and let them boil for 15-20 minutes or until the zucchini is softened.
  3. Remove from stove and smash the remaining pieces of zucchini.
  4. Add cream, dill, salt and pepper

Recipe inspired from 500 soupes - Blake, Susannah.


Post a Comment