Spanish cuisine · Soups & Stews

Zucchini Cream Soup

Mild zucchini cream soup blended with cream cheese right at the end, which keeps it a pale green.

Ingredients · for 4 servings

• 1 kg zucchini
• 1 onion
• 2 cloves of garlic
• 1 floury potato
• 150 g cream cheese
• 800 ml vegetable stock
• 4 tbsp olive oil
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Wash the zucchini, trim the ends and cut into 2 cm thick slices; peel the potato and dice it small, finely chop the onion and garlic.
2. Warm 3 tbsp olive oil in a pot and sweat the onion and garlic over low heat for 6 min. until translucent, without letting them take on color.
3. Add the potato and zucchini, season with salt and sweat for 3 min. more, until the zucchini softens at the edges.
4. Pour in the vegetable stock and simmer uncovered for just 12–15 min. – a short cooking time keeps the fresh green color.
5. Remove the pot from the heat, stir in the cream cheese and blend everything with a hand blender for 1 min. into a silky cream, then season with salt and pepper.
6. Ladle into warmed bowls, sprinkle with chopped chives and serve drizzled with the remaining olive oil.