Creamy Zucchini Soup with Butter
Ingredients
- 800 gZucchini (large dice)
- 1 pcYellow onion (thinly sliced)
- 1 pcGarlic (minced)
- 30 gUnsalted butter
- 600 mlMineral water
- 3 tbspCream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcChicken broth (crumbled)
Method
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.
- 1
Melt the butter in a pan. When it starts to foam, add the onions and garlic. They should become translucent without browning.
- 2
Add the zucchini cubes. Stir to coat them well in the fat. Heat until the smell of fresh vegetables is released.
- 3
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 for a long time to obtain a smooth, shiny texture. Add the cream in a steady stream while continuing to blend to emulsify everything.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Stir well while reheating over low heat.
