Pappa Di Zucchini - Zucchini Puree
From softgrey 17 years ago
- 10 minutes to make
- Serves 4
Quick and easy soup that tastes good and is a great way to get some veggies and vitamins in your diet. Light and healthy and great for the freezer. The thickness of this soup is wonderful and doesn't need any cream to be 'creamy'. Read more The addition of some raw extra virgin olive oil at the ent and some nutmeg really boosts teh flavours...yum! See less
Ingredients
- 4 large zucchini shopping list
- 4 cups chicken stock shopping list
- salt to taste shopping list
- extra virgin olive oil shopping list
- freshly grated nutmeg to taste shopping list
How to make it
- Chop veggies into roughly 1 inch chunks
- Place in a medium saucepan and pour in just enough broth to cover vegetables. (adjust amount of stock according to the size of the zucchini).
- Bring to a boil and cook for another 10 minutes or so, until vegetables are bright green and tender.
- Turn off heat and puree solids in a food processor (or use an immersion blender).
- Pour puree back into pot and add salt to taste.
- Pour 1 cup of soup into each bowl and garnish with a drizzle of olive oil and a sprinkle of nutmeg just before serving.
- Stir well before eating...
- *This soup may be served hot or cold-so it's great year round. Great served with some thickly sliced ciabatta bread for dunking!
- **If freezing-do not add olive oil and nutmeg until you are ready to eat.
mamalou
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" It was excellent "
" It was excellent "