Zucchini is not only healthy vegetables, they have a rare property - the ability to combine with almost all products. Soup puree of zucchini and potatoes can acquire a variety of flavors depending on which ingredients, except for the main ones, are included in its composition. A certain imprint on the taste and appearance of the dish imposes the technology of its preparation. Potato-zucchini cream soup has a dense, but delicate texture, like adults and children, helps to diversify the family menu.
Cooking Features
Cooking soup of mashed zucchini and potatoes is a simple process, but it still requires knowledge of some subtleties.
- Young zucchini can not be cleaned, it is good enough to wash them using a brush. Ripe vegetables should be cleaned from large seeds and removed from their coarse skin. The peel is easily removed with a peeler, the pulp with seeds is a spoon.
- By reducing or increasing the amount of potatoes, you can adjust the consistency of the finished dish. Soup can also be diluted with milk or cream. This will give the dish a delicate creamy taste. Thicken the dish and give it a creamy taste also allows the inclusion of cheese in the composition.
- Some recipes provide for roasting vegetables before adding to the soup. You can fry in vegetable or butter. The last option is preferable, as the creamy notes, which will give the dish butter, make the taste of cream soup especially mild.
- Most often, a blender is used to grind ingredients, but you can do without kitchen appliances. Many housewives fray ready-made vegetables through a sieve.
- Use caution when handling the immersion blender. If you keep it on when you immerse yourself in the soup and remove it from it, splashes will start to scatter in all directions - they can burn the skin and stain nearby objects.
- After chopping the soup, whipping it or adding new ingredients to it, bring it to a boil and boil for at least a couple of minutes. This will disinfect the soup.
Serve zucchini and potato soup best with croutons. If it is cooked without adding dairy products, then before serving it can be filled with sour cream. A good idea would be to sprinkle with chopped greens.
Soup of zucchini and cream potatoes
Composition:
- zucchini - 0.6 kg;
- potatoes - 0, 4 kg;
- water or vegetable broth - 0, 75 l;
- cream - 0, 25 l;
- butter - 40 g;
- salt, pepper - to taste.
Method of preparation:
- Wash zucchini, peel and seed, if necessary, cut into small cubes.
- Peel the potatoes, cut them into about the same pieces as the zucchini.
- At the bottom of the cooking pot, put a piece of butter and melt it.
- Put the vegetables, lightly fry them for 5 minutes, stirring.
- Fill the vegetables with water or broth.
- Cook until the vegetables are soft.
- Grind the contents of the pan using a blender or wipe it through a sieve.
- Add salt, spices, cream. Return the pot to the stove.
- Bring the soup to a boil and remove from heat.
The soup made according to this recipe has a delicate creamy consistency and a creamy aftertaste. It is impossible to eat without appetite.
Zucchini puree soup and ginger potatoes
Composition:
- zucchini - 0, 8 kg;
- potatoes - 0, 2 kg;
- water - 1 l;
- ginger root - 15 g;
- a mixture of peppers - 5 g;
- coriander - pinch;
- salt - to taste.
Method of preparation:
- Wash, peel the vegetables, cut them into small cubes, cover with water.
- Bring to a boil and cook for 20-30 minutes.
- Grind with a blender or sieve.
- Pepper and coriander are heated for a minute on a dry frying pan, grind using a pepper mill or a coffee grinder, add to soup.
- Peel, rub the ginger, add to the rest of the ingredients.
- Stir the soup and return to the stove. Bring to a boil, cook for 2-3 minutes.
The puree soup made according to this recipe will appeal to those who follow a diet, adhere to the principles of vegetarianism or fast.
Zucchini puree soup with potatoes and celery
Composition:
- potatoes - 0, 4 kg;
- zucchini - 0, 4 kg;
- celery root - 0, 2 kg;
- onions - 100 g;
- garlic - 1 clove;
- olive oil - 60 ml;
- water - 1 l;
- dried basil - 5 g;
- salt, spices - to taste.
Method of preparation:
- Wash potatoes, squash and celery, peel, cut into small cubes.
- Cut the garlic into thin plates.
- Free the onions from the peel, chop it with a knife.
- At the bottom of the pan, splash olive oil, heat it.
- Put onion into butter, fry it until golden.
- Add the celery and garlic, fry them for 2 minutes with the onions.
- Put the potatoes and zucchini, continue frying for 3-4 minutes.
- Fill with water. After boiling boil the soup over low heat for half an hour.
- Turn the contents of the pan into a liquid mash.
- Return to the stove, adding salt and spices, boil for 3 minutes.
Dried basil is added directly to the plates when serving soup to the table. Additionally, you can put tofu pieces in the plate or sprinkle the soup with pumpkin seeds.
Zucchini puree soup and potatoes with carrots
Composition:
- zucchini - 0, 2 kg;
- potatoes - 0, 3 kg;
- carrots - 150 g;
- milk - 0, 4 l;
- egg yolks (raw) - 3 pcs .;
- water - 0, 3 l;
- butter - 80 g;
- fresh dill and parsley - 50 g;
- salt, spices - to taste.
Method of preparation:
- Cut the washed and peeled vegetables into cubes.
- Fry in butter for 10-15 minutes.
- Mix 300 ml of water and milk, put on fire.
- When the mixture boils, add the vegetables and cook them until soft. Crush blender and return to pan.
- Whisk the remaining milk with the egg yolks, add to the vegetable puree.
- Heat the soup over low heat for 5 minutes while stirring the contents of the pan.
- Add salt and spices, warm another 2-3 minutes. Remove from heat.
Spill the soup in plates, put a little fresh greenery in each one, finely chopping it with a knife beforehand.
Zucchini puree soup with potatoes and beets
Composition:
- zucchini - 0, 3 kg;
- potatoes - 0, 3 kg;
- beets - 150 g;
- water or broth - 0, 75 l;
- cream - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Boil beets or bake until tender. Peel, grate or cut into small pieces.
- Peel potatoes and zucchini, cut into cubes, cover with water and boil until ready.
- Remove the vegetables from the broth and place them in the blender bowl. Put the chopped beet there. Turn vegetables into mashed potatoes.
- Put the puree into the broth, add cream. Pour salt, spices, mix.
- Boil the soup, stirring, for 3 minutes.
When serving, soup can be decorated with whipped cream. On the bright background of the soup, they will look very nice, although the hot temperature of the first dish will not allow them to keep their shape for a long time.
Soup puree of zucchini and potatoes - a hearty dish with a multi-faceted taste, which varies depending on the ingredients included in its composition. An inexperienced cook will be able to prepare it if he adheres to the recommendations accompanying the selected recipe.
