Zucchini cream soup with cream and Gorgonzola
- 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 span>
30 minutes
very simple span>
- 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 li>
Leave A Comment