It is believed that soups are an essential part of any person's daily menu. However, many people dislike soups due to their liquid consistency. In this case, cream soup or cream soup is ideal. Creamy squash soup is a light and tasty dish, perfect for lunch.
It is necessary
-
- 900 g zucchini;
- 2 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of butter;
- 1 medium onion;
- 1 teaspoon dry oregano;
- 600 ml vegetable broth;
- 115 g of blue cheese;
- 300 ml non-fat cream;
- salt
- pepper to taste;
- fresh oregano
- cheese and cream for decoration.
Instructions
Step 1
Peel the zucchini and cut into thin rings. Chop the onion coarsely. Crumble the cheese.
Step 2
In a large heavy-bottomed saucepan, heat the butter and olive oil, add the onion and simmer until tender but not brown.
Step 3
Add zucchini and oregano and season with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently. After 10 minutes, add the vegetable broth and bring to a boil, stirring continuously.
Step 4
Reduce heat to low, cover pot halfway and cook for 30 minutes, stirring occasionally. Make sure the soup doesn't boil! Towards the end of the cooking time, add the crumbled cheese and stir the soup until the cheese dissolves.
Step 5
Transfer the soup to a blender or food processor and blend until smooth. Then rub the soup through a sieve into a clean saucepan.
Step 6
Add 200 ml of cream, put the soup on low heat and heat, stirring occasionally. The soup shouldn't boil! If it's too thick, add more vegetable stock or water. Also add more salt and pepper if needed.
Step 7
Pour the prepared soup into warmed bowls and add the remaining 100 ml of cream to them. Serve hot, garnished with fresh oregano leaves, crumbled cheese and cream.
