Cream Of Zucchini, Lemon And Thyme – a delicious recipe with zucchinis, white onion, lemon, butter, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the zucchinis, cut them into cubes, and blanch them in boiling water. When they are tender, drain them and put them in a blender. Keep the zucchini cooking water for later.
2
Chop the onion. Peel the lemon and finely dice the flesh.
3
Melt the butter in a saucepan and saute the onions with a pinch of salt and 2 tablespoons of the zucchini water over low heat. Cover to soften the onions. Pour the milk over the onions and simmer.
4
Once the milk has heated through, pour the contents of the saucepan into the blender. Add the grated parmesan cheese and 2 teaspoons of salt. Add a little water or milk if the soup is too thick. Blend for 3 or 4 minutes.
5
Ladle the soup into small bowls. Add diced lemon, thyme leaves, 1 teaspoon of olive oil, and a little pepper to each bowl and enjoy.
219
kcal
Calories
16
g
Fat
9
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 zucchinis, 1/2 cup white onion, 1/3 lemon, 1 teaspoon butter, and more.
Yes, Cream Of Zucchini, Lemon And Thyme falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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