Sep 04 2008
Zucchini potato soup recipe
This quick and easy zucchini potato soup recipe is a variation on the even easier Zucchini cheese soup recipe.
Just add some leek and potatoes and you are done!
Zucchini potato soup recipe ingredients
- 2 big potatoes, cut into pieces
- 2 leeks, cut in big rings
- 2 small zucchinis (about 1 pound or 500 gram), cut into pieces
- 2 pints (1 liter) of chicken stock or vegetable stock (made fresh or with bouillon cubes)
- pepper and salt to taste
- about 1 oz - 30 gram Boursin or any other creamy cheese or grated cheese you have available
- about 1 oz - 30 gram Boursin pepper cheese or use the previous cheese and add some sambal, pepper or curry to taste
Zucchini potato soup recipe preparation
This zucchini soup is fast and easy to make:
- Boil water or stock.
- Heat some oil in another pot and saute the leek until fragrant.
- Add the potatoes and zucchini and saute 5 minutes more.
- Add the boiling water with stock cubes or add the boiling bouillon. Bring to the boil on a high fire.
- Let the zucchini soup simmer for 20 minutes.
- Add the cheese (and spices) and use the mixer to puree your zucchini potato soup.
- Bring to the boil again, taste and add more pepper, salt, spices or cheese if needed.
Please leave a comment if you have an even better Zucchini potato soup recipe !
Bookmark to:
Leave a Reply
- Share this post with the rest of the world: STUMBLE IT! Thanks! :-)
