Cream of zucchini - unusual, but delicious!Recipes soups Cream of zucchini , c tomato, cheese , honey , mint , chicken, vegetables and mushrooms
Recipes / / May 13, 2016
Cream of zucchini - a gentle first course, light and airy, with a velvety texture and a pleasant mild taste.
wonderful meal with an indescribable fragrance adorn any table, will give you pleasure.
Cream of zucchini - general principles for preparing
main advantage puree soup of courgettes that he rich, but at the same time does not leave after eating weight in the stomach.Recipes this soup a lot, some prefer a minimalist, almost without adding additional ingredients of the dish, others - experimenters who combine squash soup, vegetables, spices, meat and mushrooms.
main ingredient puree soup of zucchini are, of course, zucchini.It is best to use young fruits, and their processing does not take much time to the same structure they are more tender and prepared rather quickly.But use of acceptable and mature fruits, only in this case, be sure to zucchini peel and remove the seeds.Act should be very careful, because the peel of the fruit is hard and cut it extremely difficult.Next vegetables cut intocubes, bars, slices, as you like, boiled and ground together with the other ingredients that make up food.
broth, which is preparing the soup, can be meat, chicken, mushroom, vegetable.In the absence of the broth, it is quite possible to replace the plain water, but in this case, to soup of courgettes not turned insipid, instead of vegetable oil is better to add butter.However, if possible, better still, boil the broth, such as a vegetable.Make it easy to calculate in a pan more different roots and herbs (carrots, roots, parsley, dill, bay leaves, celery, marjoram, rosemary, etc.), fill in all the water, salt and simmer over low heat for about half an hour, after which thestrain.
Spices for cooking soup, mashed zucchini use completely different, not necessarily strictly follow the instructions for cooking, choose, guided by its taste - perfectly accentuate dishes such as anise, paprika, saffron, sage, tarragon, celery, curry and other.Greens - do not be afraid to go too far, fresh herbs give the soup a special flavor and taste, feel free to take the parsley, basil, dill, cilantro, and if you cook a cold soup of zucchini - use mint.
Serve soup of zucchini with croutons mainly, fresh toast, garlic rolls.Additionally, you can set the bowls with sour cream, cream sauce.Shredded cedar, walnuts or hazelnuts add interesting notes of his dish.
1. zucchini soup with cheese
• 400 g of young zucchini;
• two small onions;
• Two cloves of garlic;
• half liter of broth (beef, chicken or vegetable);
• 150 grams of melted natural cheese;
• parsley, dill.
• Courgettes wash, cut off the base, remove the peel.If you have young fruit, it will clean it easy, with a mature zucchini have to tinker.
• Cut the squash any convenient shape for cooking.
• Onions and garlic clean from the husk, cut into small cubes.
• Put prepared vegetables into a saucepan, pour their soup.Cook after boiling for ten minutes.
• Add finely grated cheese and stir.Continue cooking until complete dissolution of the cheese product.
• Remove the pan from heat, add the soup salt, spices.Grind vegetables with cheese immersion blender until smooth.
• Serve the squash soup, generously sprinkled with finely chopped greens with fresh bread or croutons.You can add to the finished dish parmesan, chopped into small pieces, if desired.
2. Cream of zucchini and cream
• kilogram young zucchini;
• One large onion;
• bunch of fresh dill;
• 60 ml olive or vegetable oil;
• 550 ml of any broth;
• 130 ml of high fat cream;
• 180 ml of water;
• 50-60 grams of cheese;
• salt and pepper;
• spoon of liquid honey or sugar.
1. With a sharp knife, clean the onions from the husk, wash it and squash in cold water, then pat dry and cut into not very large cubes.
2. Go through dill, stems throw, leaving only the very herbs, rinse, shake off excess water, chop.
3. Grate the cheese on the smallest grater.
4. Pour into the pan for cooking soup olive oil, put onion cubes, fry over medium heat until soft and golden brown acquisition enjoyable.
5. Put the zucchini to the onion, pour the broth, add pepper, salt.
6. Tomita to simmer for not more than fifteen minutes, then pour in the cream, water, place the grated cheese and chopped dill.
7. Bring squash soup to a boil, simmer for five to ten minutes.
8. Peremel all prepared ingredients in a blender to puree the state.
9. If you want the mass turned softer, further strain the soup through a sieve with fine mesh.
10. Bring a pot of soup on the stove, add the liquid honey.
11. After boiling, turn off the gas supply to insist, covering pan with a lid, for five minutes.
3. Cream of squash and pumpkins
• 450-500 grams of pumpkin;
• pepper and salt;
• 500 grams of zucchini;
• 200 grams of carrots;
• 100 grams of onion;
• 250-280 ml of water;
• three cloves of garlic;
• 30 ml olive.oil;
• 200 ml cream;
• 50 grams of soft cheese "Philadelphia".
1. Pumpkin and squash, rinse, cut peel, remove the seeds, leaving only the pulp, which will need to be chopped into pieces of medium size.
2. Chop garlic, passed through the press.
3. Onions cut into medium cubes, carrots in small cubes.
4. Cheese fork mash or rub.
5. In a saucepan or pot, pour olive oil, it is red-hot.
6. Fry dice onions and crushed garlic for three minutes, loosening vegetables wooden spatula.
7. Pour in the water, put the pieces of pumpkin, carrots and zucchini, cook all together for twenty minutes.
8. This time should be sufficient to ensure that products prepared and become soft.
9. Peremel vegetables immersion blender, pour the cream, add the cream cheese and spices.
10. Once on the surface of squash soup bubbles appear first, remove the saucepan from the heat.
11. Insist soup for about ten minutes, the cheese is completely dissolved in the soup.Before serving, stir.
4. Cream of zucchini with chicken
• 300 grams of chicken breast;
• one onion;
• Two small zucchini;
• a carrot of medium size;
• 30 grams of flour;
• 80 ml milk;
• 500 ml chicken broth;
• salt and pepper;
• 20 grams of butter.oil.
1. Boil washed breast in a little salted water for twenty minutes.Cool it, disassemble to the fibers.
2. Carrots and onions clean, wash the zucchini and cut off the stalk.
3. Cut all the vegetables for cooking convenient form, the smaller the pieces are, the faster welded vegetables.
4. Melt in a deep pan of butter, put the onion, fry until sweetheart, add on the torn pieces of meat fibers.
5. Stir the ingredients simmer until nice light brown.
6. Pour the remaining breast after cooking broth, put the carrots and zucchini, cook until softening of vegetables - 10-15 minutes.
7. In a separate bowl, dissolve in warm milk, flour, salt and pepper.
8. Vegetables and chicken chop the blender until smooth, still whisking, pour a thin stream of milk mixture.
9. Bring squash soup with chicken to a boil, Serve generously sprinkled with herbs.
5. Walnut soup of zucchini with curry
• young zucchini - 1 kg;
• salt, spices;
• green onions feathers - 150 grams;
• peeled hazelnuts - 100 g;
• Vegetable oil - 50 ml;
• curry - 15 grams;
• vegetable broth - 120 ml;
• cream 33% fat - 100 ml.
1. Remove the zucchini peel, cut off the stalk.Cut into small pieces.
2. In a large saucepan, heat the oil, put prepared zucchini, fry for five minutes, stirring constantly.
3. Pour the curry and stir.
4. Add the green onions, sliced thin rings, chopped hazelnuts.Walnut is not necessary to grind into powder, hazelnuts should be felt.
5. Pour in the vegetable stock, simmer all together for ten minutes.
6. Cooked vegetables and liquid in which they languished, pour into a blender cup.Once weight gain uniform consistency, pour the cream, add the spices.
7. Thoroughly whisk nut squash soup, followed - again bring to a boil.
8. Serve, spilling into the a la carte dish.
6. Cream of zucchini, cabbage and potatoes
• two carrots;
• Four potatoes;
• 300 grams of cauliflower;
• 100 ml cream;
• Two small zucchini;
• one small onion;
• 30 ml olive.oil;
• 50 ml of water;
1. All the vegetables and wash clean.Cut the potatoes and zucchini slices, cabbage disassemble into florets, carrots and onions crumble into small cubes.
2. saute onion in a pan in which you are going to cook squash soup, olive oil until sweetheart and a full mitigation.
3. Boil the vegetables in ordinary water until tender, drain the water and vegetables and fried onions chop the blender.
4. Pour warmed cream, 50 ml of warm water, add salt and any spices to your taste.
5. Bring the weight up to the boil, stir well, simmer on very low heat for five minutes.
6. Sprinkle the finished soup with fresh chopped herbs.
7. Cold soup of zucchini with tomato and mint
• pound of zucchini;
• one onion;
• four fleshy tomato of medium size;
• 50 ml olive.oil;
• 20 grams of starch;
• four sprigs of fresh mint;
• salt and pepper;
• spoon of lemon juice;
• liter of water.
1. Peel squash can be removed from the pre-rinsed vegetables in water or leave, but then the pub will need a good wash, brush rubbing.Cut the peeled vegetables cubes.
2. Onions crumble into cubes.
3. Tomatoes blanch: wash, release them for three minutes in boiling water, then immediately dip in cold water.Pick up the skin at the base, pull down.Cut into small cubes.
4. Mint rinse in lukewarm water and shake off to get rid of excess moisture.
5. In a skillet, heat the oil, fry onion in it.
6. After adding the tomatoes, simmer, stirring occasionally, for about five minutes.
7. Pour the water after boiling soup to release the zucchini and mint leaves.Cook for fifteen minutes to complete mitigation zucchini.
8. The cup dissolve the starch in a small amount of boiled water ostuzhennoy.
9. Of the finished soup gently remove the mint leaves and pour in swollen starch.
10. Tomita squash soup until thick, do not forget to stir it.
11. Remove thickened soup from the heat, add the spices in a blender Peremel.
12. Serve the soup of zucchini, tomatoes and mint, pre-cooled and sprinkled with lemon juice.
8. Mushroom soup of zucchini with vegetables
• 300 grams of fresh mushrooms;
• one bell pepper;
• one zucchini;
• a carrot;
• one small tomato;
• one onion;
• salt, pepper, dried dill - to taste;
• two liters of water;
• 20 ml grow.oil;
• fresh greens.
1. Fry the mushrooms in the butter, cut into slices and finely chopped onion.
2. Add the grated carrots, sliced julienne peppers, cook until softening of vegetables.
3. Pour the roasted vegetables to the water, add salt and spices, diced zucchini, chopped blanched tomatoes.
4. Cook for twenty minutes, holding the fire to a minimum.
5. Ready Peremel soup in a blender, then puree for another five minutes.
6. Serve and garnish with greens.
Cream of zucchini - tips
• Courgettes zucchini can be replaced.
• To bow for cleaning and cutting does not cause tears, rinse himself vegetable and knife cutting into the icy water.
• Be careful when working with an immersion blender, chances scalding spray in all directions.To avoid this, use for making puree soup deep container.
• Adding to the squash soup a couple of potatoes, you get more dense structure.
• Too thick soup can be diluted with cream, broth or water.
• Olive or vegetable oil can replace butter, the soup will taste more mellow, but the dish will be more nutritious.