Preferences // Pregnant and lactating

Zucchini Soup

  • Tavern - 2 pieces
  • Onions - 1 Each
  • Chicken broth - 700 milliliters
  • butter - 10 grams
  • Celery - 300 grams
  • Garlic - 1 clove
  • Smetana- 200 milliliters
  • Curry - 2 teaspoons
  • Salt and pepper - - To taste

Garlic, onions and celery, peel and cut into small pieces.My zucchini, peeled (if thick) and cut into small cubes.Take a large pan (at least 2 liters), melt the butter in it.Add to the pan the onion and garlic and fry for 5-7 minutes until golden and smell.Add the zucchini and celery, fry over medium heat for 5-7 minutes, stirring occasionally active.Add the broth in a saucepan, bring to a boil and cook for 3-4 minutes after boiling.Then remove the pan from the heat, add the cream, salt and pepper to taste.With the blender grind everything until smooth.Return the soup to the saucepan, add the curry, the soup warm up and remove from heat.Serve best with freshly toasted.

Servings: 7-9

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