Zucchini And Goat Cheese Cream Soup

1. 1

   Wash and chop the zucchini. For white-colored cream, remove the peel; for a cream with a greenish hue leave the skin on.

2. 2

   Place the zucchini in a saucepan with a small amount of water and salt. Add the potato and cook for 15 minutes on medium heat.

3. 3

   Once cooked, drain away the water and puree until smooth. Slowly add some of the water back in, checking for consistency.

4. 4

   Add the goat cheese and puree again.

5. 5

   Strain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.