A fresh and light vegetable puree soup is quick and easy to prepare. The base of the cream cheese and zucchini soup is complemented by boiled potatoes and chicken. Processed cheese miraculously transforms the dish, it turns out to be tender and creamy. You can add a boiled egg or croutons to the soup.
It is necessary
- - 700 grams of fresh or frozen zucchini;
- - 200 grams of processed cheese;
- - 200 grams of chicken fillet;
- - 150 grams of onions;
- - 200 grams of potatoes;
- - pepper and salt.
Instructions
Step 1
Pour about 1 liter of water into a saucepan, put chicken fillet in it, add pepper, salt, put on fire, bring to a boil.
Step 2
Cut the courgettes into longitudinal slices.
Step 3
Peel potatoes, cut randomly into pieces.
Step 4
Peel the onion, chop finely.
Step 5
Throw potatoes into boiling water, cook for about 20 minutes.
Step 6
Remove the finished fillet and potatoes, cover with a plate.
Step 7
Put the onion in the broth. Add the courgettes. Bring to a boil. Cook for about 20 minutes, until the courgettes are cooked through.
Step 8
Pour the contents of the pan into a blender, beat until smooth.
Step 9
Pour the soup back into the pot, add the melted cheese, stir, heat the soup until the cheese is completely dissolved.
Step 10
Return the potatoes to the pot.
Step 11
Cut the fillets into cubes and add to the soup as well.
