Zucchini cream soup with cream and Gorgonzola

For 4 people
  • 2 onions
  • 2 Garlic cloves
  • 4 (approx. 1.2 kg) Zucchini
  • 2 EL Olive oil
  • 800 ml vegetable broth
  • Salt
  • pepper
  • 150 g Gorgonzola cheese
  • 100 g whipped cream
30 minutes
very simple
1.
Peel and dice onions and garlic. Wash and clean the zucchini and cut into large cubes
2.
Heat the oil in a saucepan. Sauté the onions and garlic until translucent. Add the zucchini and cook for about 2 minutes. Deglaze with broth and simmer over low heat for about 8 minutes. Puree with a hand blender, season with salt and pepper to taste
3.
Coarsely crumble the Gorgonzola. Whip the cream until stiff. Serve the soup with cream and Gorgonzola, sprinkle with pepper
1 person approx:
  • 310 kcal
  • 1300 kJ
  • 12 g protein
  • 24 g fat
  • 10 g carbohydrates

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