Zucchini puree soup is a delicate first course, light and airy, with a velvety texture and a pleasant mild flavor.
A wonderful dish with an indescribable aroma will decorate any table, giving you real pleasure.
Zucchini puree soup - general cooking principles
The main advantage of zucchini puree soup is that it is nourishing, but at the same time it does not leave a heavy stomach after eating. There are many recipes for such a soup, some prefer minimalism, with almost no additional ingredients added to the dish, others are experimenters who combine vegetables, spices, meat and mushrooms in the squash soup.
The main ingredient of zucchini puree soup is, of course, zucchini. It is best to use young fruits, their processing does not take much time, besides, in terms of structure, they are more delicate and prepare rather quickly. But it is acceptable to use ripe fruit, only in this case zucchini must be peeled and seeds removed. You should act very carefully, because the rind of such fruits is hard and cut it extremely hard. Then the vegetable is cut into cubes, bars, slices, as you like, boiled and crushed together with other ingredients that make up the dish.
The broth on which the soup is prepared may be meat, chicken, mushroom, vegetable. In the absence of broth, it is quite possible to replace it with ordinary water, but in this case, so that the cream sauce of zucchini does not turn out to be fresh, instead of vegetable oil, it is better to add cream. However, if there is an opportunity, it is better to boil broth, for example, vegetable broth. It is easy to make, put more different roots and herbs in the pot (carrots, parsley roots and greens, dill, bay leaves, celery, marjoram, rosemary and others), pour water on all, salt and boil over low heat for no more than half an hour, after which strain.
I use absolutely different spices for making zucchini puree soup; you don’t have to follow the cooking instructions, choose according to your taste - dishes like anise, paprika, saffron, sage, tarragon, celery, curry and others will perfectly emphasize. Greens - do not be afraid to overdo it, fresh greens will give the soup a special aroma and taste, feel free to take parsley, basil, dill, cilantro, and if you are cooking cold soup made from zucchini, use mint. Garnished with zucchini puree soup with croutons, fresh toast, garlic buns. Additionally, you can set the bowl with sour cream, cream sauce. Chopped cedar, walnuts or hazelnuts will add their interesting notes to the dish.
1. Zucchini cream soup with cheese
Ingredients:
• 400 grams of young zucchini;
• two small onions;
• two cloves of garlic;
• one and a half liters of broth (meat, chicken or vegetable);
• spices;
• 150 grams of processed natural cheese;
• parsley dill.
Cooking Method:
• Wash squash, cut off the base, remove the skin. If you have a young fruit, then it will be easier to clean it easy, you will have to tinker with a mature zucchini.
• Cut the zucchini in any convenient form.
• Peel the onion and garlic, cut into small cubes.
• Put the prepared vegetables in the pan, pour them with broth. Boil ten minutes after boiling.
• Add finely grated melted cheese, mix. Continue cooking until the cheese product is completely dissolved.
• Remove the saucepan from the stove, add salt and spices to the soup. Grind the vegetables with a cheese dipper to a homogeneous consistency.
• Serve the squash soup, richly chopped with finely chopped greens with fresh bread or croutons. If you wish, you can add parmesan, cut into small pieces, in the finished dish.
2. Cream soup of cream marrows with cream
Ingredients:
• kilogram of young zucchini;
• one large onion;
• a bunch of fresh dill;
• 60 ml of olive or vegetable oil;
• 550 ml of any broth;
• 130 ml high fat cream;
• 180 ml of water;
• 50-60 grams of hard cheese;
• salt pepper;
• spoon of liquid honey or sugar.
Cooking Method:
1. Use a sharp knife to peel the onions from the husk, rinse it and squash in cold water, then dry and cut into very large cubes.
2. Take the dill, remove the stems, leaving only the greens, rinse, shake off the remaining water, chop.
3. Grate the cheese on the finest grater.
4. Pour the olive oil into the pan for cooking the soup, put onion cubes, fry over medium heat until soft and acquire a nice golden color. 5. Put zucchini to the onions, pour in the broth, add pepper, salt.
6. Boil over a low heat for no more than fifteen minutes, then pour the cream, water, put the grated cheese and chopped dill.
7. Bring the zucchini soup to a boil, cook for five to ten minutes.
8. Grind all the finished ingredients in a blender to a puree state.
9. If you want the mass to be more tender, additionally strain the cream soup through a sieve with a fine mesh.
10. Return the pot of soup to the stove, add the liquid honey.
11. After boiling, turn off the gas, insist before serving, with the lid on the pan, for five minutes.
3. Smoked zucchini and pumpkin soup
Ingredients:
• 450-500 grams of pumpkin;
• pepper, salt;
• 500 grams of zucchini;
• 200 grams of carrots;
• 100 grams of onions;
• 250-280 ml of water;
• three cloves of garlic;
• 30 ml olive. oils;
• 200 ml of cream;
• 50 grams of soft cheese “Philadelphia”.
Cooking Method:
1. Rinse the pumpkin and zucchini, cut off the skin, remove the seeds, leaving only the flesh, which must be chopped into medium sized pieces.
2. Chop the garlic, passing through the press.
3. Onions cut into medium cubes, carrot into small cubes.
4. Mash the cheese with a fork or rub.
5. Pour olive oil into a saucepan or saucepan, heat it.
6. Fry the onion cubes and chopped garlic for three minutes, loosening the vegetables with a wooden spatula.
7. Pour in water, lay out the pieces of pumpkin, carrot and zucchini, extinguish everything together for twenty minutes.
8. This time should be enough for the products to prepare and become soft.
9. Grind vegetables with an immersion blender, pour in cream, add soft cheese and spices.
10. As soon as the first bubbles appear on the surface of the squash soup, remove the saucepan from the fire.
11. Insist the soup for about ten minutes to completely dissolve the cheese in the soup. Stir before serving.
4. Zucchini cream soup with chicken
Ingredients:
• 300 grams of chicken breast;
• one onion;
• two small zucchini;
• one medium sized carrot;
• 30 grams of flour;
• 80 ml of milk;
• 500 ml of chicken broth;
• salt pepper;
• 20 grams creamy. oils.
Cooking Method: 1. Boil the washed breast in lightly salted water for twenty minutes. Cool it, disassemble into fibers.
2. Peel the carrots and onions, wash the courgettes and cut the stalks.
3. Cut all the vegetables in a convenient cooking form, the smaller the pieces, the faster the vegetables will cook.
4. Melt the butter in a deep saucepan, put the onion, fry until sweet, add the pieces of meat torn to fiber.
5. Stir the ingredients to a pleasant light brown shade.
6. Pour in the broth remaining after cooking the breast, put the carrots and zucchini, cook until softened vegetables - 10-15 minutes.
7. In a separate bowl, dissolve the flour, salt and pepper in warm milk.
8. Grind vegetables and chicken with a blender until smooth, while continuing to beat, pour the milk mixture into a thin stream.
9. Bring the squash chicken soup to a boil, serve, generously sprinkled with herbs.
5. Walnut squash soup with curry
Ingredients:
• young zucchini - 1 kg;
• salt, spices;
• feathers of green onions - 150 grams;
• peeled hazelnut - 100 grams;
• vegetable oil - 50 ml;
• curry - 15 grams;
• vegetable broth - 120 ml;
• cream of 33% fat content - 100 ml.
Cooking Method:
1. Remove peel from zucchini, cut the stalk. Cut into small pieces.
2. In a large saucepan, heat the oil, put the prepared zucchini, fry for five minutes, stirring constantly.
3. Pour curry, mix.
4. Add the green onion, chopped into thin ringlets, chopped hazelnuts. Walnut does not need to grind into powder, hazelnuts should be felt.
5. Pour in vegetable broth, stew all together for ten minutes.
6. Pour the vegetables and liquid, in which they languished, pour into the bowl of the blender. As soon as the mass acquires a uniform consistency, pour in the cream, add spices.
7. Beat the walnut squash soup thoroughly, then bring to the boil again.
8. Serve in portions.
6. Soup of zucchini, cabbage and potatoes-puree
Ingredients:
• two carrots;
• four potatoes;
• 300 grams of cauliflower;
• 100 ml of cream;
• two small zucchini;
• spices;
• one small onion;
• 30 ml olive. oils; • 50 ml of water;
• greenery.
Cooking Method:
1. Rinse and clean all vegetables. Cut the potatoes and zucchini slices, cabbage disassemble into florets, carrots and onions chop into small cubes.
2. Fry the onion in a saucepan, in which you are going to cook the squash soup, in olive oil until golden salt and full softening.
3. Boil the vegetables in plain water until cooked, drain the water, and chop the vegetables and fried onions in a blender.
4. Pour in the heated cream, 50 ml of warm water, add salt and any spices to your taste.
5. Bring mass to a boil, mix well, simmer on the quietest fire for five minutes.
6. Sprinkle the prepared soup with fresh chopped greens.
7. Cold squash soup with tomato and mint
Ingredients:
• a pound of zucchini;
• one onion;
• four medium sized fleshy tomatoes;
• 50 ml olive. oils;
• 20 grams of starch;
• four sprigs of fresh mint;
• salt pepper;
• a spoon of lemon juice;
• litere of water.
Cooking Method:
1. Peel zucchini can be removed by pre-rinsing the vegetable in water or leave, but then the zucchini will need to be thoroughly washed by rubbing with a brush. Cut the peeled vegetable into cubes.
2. Crumble the onion.
3. Blanch the tomatoes: wash them, let them go to boiling water for three minutes, then immediately dip them in cold water. Pick up the peel at the base, pull down. Cut into small cubes.
4. Rinse the mint in lukewarm water and shake to get rid of excess moisture.
5. In a skillet, heat the oil, fry the onions on it.
6. Then add the tomatoes, simmer, stirring, for about five minutes.
7. Pour in water, after boiling, release zucchini and mint leaves in the soup. Boil for fifteen minutes until the zucchini is fully softened.
8. In the cup, dilute the starch in a small amount of boiled cooled water.
9. From the finished soup gently remove the leaves of mint, and pour the swollen starch.
10. Tomite squash soup puree until thickened, not forgetting to stir it.
11. Remove the thickened soup from the heat, add the spices, grind in a blender.
12. Serve zucchini puree soup, tomatoes and mint, pre-cooled and sprinkled with lemon juice.
8. Mushroom courgette cream soup with vegetables
Ingredients:
• 300 grams of fresh champignons;
• one Bulgarian pepper;
• one zucchini;
• one carrot;
• one small tomato;
• one onion;
• salt, pepper, dried dill - to taste;
• two liters of water;
• 20 ml grow. oils;
• fresh greens.
Cooking Method:
1. Fry the mushrooms, cut into plates and chopped onion in butter.
2. Add the grated carrot, chopped peppers, and fry until the vegetables are softened.
3. Pour water into the passaged vegetables, add salt and spices, diced zucchini, chopped blanched tomatoes.
4. Boil for twenty minutes, setting the fire to low.
5. Grind the finished soup in a blender, then mash another five minutes.
6. Serve with greens.
Zucchini puree soup - useful tips
• Zucchini can be replaced zucchini.
• So that the onions, when cleaning and cutting, do not cause tears, rinse both the vegetable itself and the knife for cutting in ice water.
• Be careful when working with an immersion blender, there is a possibility of burning splashes in all directions. To avoid this, use a deep container for cooking puree soup.
• By adding a couple of potato tubers to the squash soup, you will get a more dense structure.
• Too thick cream soup can be diluted with cream, broth or water.
• Olive or vegetable oil can be replaced with cream, the taste of the soup will be softer, but the dish will be more high-calorie.
