Zucchini Cream Soup

1. 1

   Melt the butter in a skillet,

2. 2

   In a pot make stock; set aside.

3. 3

   Add leek to the butter and simmer for about 4 minutes; add garlic and simmer on a slow fire under cover for about 10 minutes (do not let it burn), mix few times.

4. 4

   Grate zucchini and add to the leek and garlic; cook for about 5 minutes.

5. 5

   Add veggies to the stock.

6. 6

   Bring to boil and cover .

7. 7

   Lower the fire and simmer for about 15-20 minutes.

8. 8

   Let it cool down and then blend in a blender but do not put all soup, little by little, blend the soup.

9. 9

   Warm up again and for your own taste.

10. 10

    You can add salt and fresh pepper.

11. 11

    On the end when soup is in a bowl add teaspoon of sour cream (if you like).

12. 12

    Serve with bread and cook separately Pastina if you desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.