Delicious and nutritious dietary soup made from zucchini and cheese. You can also diversify this recipe by adding chicken stock and pieces of lean chicken fillet.
It is necessary
- - 40 g of butter;
- - 1 PC. leeks;
- - 3 pcs. young squash;
- - 200 ml of cream;
- - 1 PC. fennel;
- - 150 g processed cheese;
- - 1.5 liters of vegetable or chicken broth;
- - 20 ml of olive oil;
- - 100 g of grated cheese;
- - salt and pepper to taste.
Instructions
Step 1
Take young zucchini, no longer than 20 centimeters with a light skin. Rinse them well in cold water and let them dry. Peel and cut into small cubes. Wash the fennel and cut into cubes.
Step 2
Soak the leeks in cold water for twenty minutes, dry and cut into small rings. Take a heavy-bottomed skillet, heat it well on the stove, and melt the butter. Add a little olive oil, stir and fry the onion until golden brown.
Step 3
Add the zucchini to the fried onions, fry until the zucchini is tender. Usually, at an average temperature, this takes no more than 5-7 minutes. Pour a glass of vegetable or chicken broth over the zucchini, add the fennel and simmer for ten minutes. Add salt and pepper to your taste, mix everything.
Step 4
Pour the cream into the pan in a thin stream, stir constantly. Add the processed cheese and simmer for another ten minutes. Cool the finished mixture and whisk in a blender. Top up with remaining stock and whisk again. Serve with grated cheese and fresh herbs.
