Creamy Zucchini Soup with Butter

A smooth soup that coats the spoon perfectly, with a soft green color. You can taste the zucchini's sweetness bound with cream and a hint of brown butter on the finish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 139
• Protein: 5 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 800 g Zucchini ( large dice )
• 1 piece Yellow onion ( thinly sliced )
• 1 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 600 ml Mineral water
• 3 tbsp Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Chicken broth ( crumbled )

Instructions

1. Sweat the onions

   Melt the butter in a pan. When it starts to foam, add the onions and garlic. They should become translucent without browning.

2. Sauté the zucchini

   Add the zucchini cubes. Stir to coat them well in the fat. Heat until the smell of fresh vegetables is released.

3. Add liquid and cook

   Pour in the water and add the stock. Bring to a boil then lower the heat. Simmer until a knife point enters the zucchini like butter.

4. Blend and bind

   Blend for a long time to obtain a smooth, shiny texture. Add the cream in a steady stream while continuing to blend to emulsify everything.

Chef's tips

• Don't peel the zucchini if they are organic; the skin gives that vibrant green color.
• If the soup is too thick, thin it with a little hot water after blending.

Storage

Keeps for 3 days in the fridge in an airtight container. Stir well while reheating over low heat.