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Zucchini and potato purée soup
Incredibly tender, with a creamy-vegetable flavor, zucchini and potato purée soup can be offered even for dietary nutrition or for children.
The soup is prepared either in vegetable or chicken broth, adjusting the thickness of the finished purée to your liking with the latter. To give the dish a creamy taste, it is seasoned with low-fat cream, although the choice of fat content is a matter of taste.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- chicken broth - 700-900 ml (depends on the desired thickness of the finished dish);
- lower part of celery stalk - 1 pcs;
- juicy carrot - 70 g;
- white onion - 60 g;
- zucchini - 750 g;
- potato - 650 g;
- garlic - 2 cloves;
- odorless vegetable oil - 30 ml;
- 10% cream - 250 ml;
- bay leaf - 1 pcs;
- allspice - 2-3 large peas;
- coarse salt - to taste;
- parsley sprigs - 2-3 pcs.
Preparation
- Prepare the ingredients. To make the zucchini and potato purée soup even more tender and easy to purée, it's better to choose potato varieties that readily fall apart when cooked. Zucchini should be young, as they do not need to be peeled.
- Dice the onion and carrot randomly, as they will be puréed later or, if there is no blender, passed through a sieve.
- Finely chop the garlic.
- In a 3-liter pot, heat the oil and add all the chopped vegetables at once.
- Sauté everything briefly, for about 2-3 minutes.
- During this brief time, quickly chop the zucchini into cubes, leaving a few thin slices of zucchini for frying and further decoration.
- Immediately send the cubes to the pot.
- Stir the mixture, lifting the previously slightly sautéed vegetables from the bottom.
- Cut the potato into similar-sized pieces or a bit smaller so that it cooks at the same time as the zucchini.
- Add the potato pieces to the pot. Set the heat to minimum.
- Slice the celery into rings, leaving the top part with leaves for later seasoning of the soup.
- Add the chopped ingredients to the pot, having mixed them again beforehand.
- Pour in the broth, but do not pour it all at once, as you will need to purée the vegetables with a blender, and it's easier to do this in a thicker medium.
- Therefore, the liquid should not reach the upper layer by about 2 centimeters. Add the bay leaf, peppercorns, but do not mix them with the main mixture, so it's easy to remove them later. Cover the pot and cook the vegetables until soft, based on the readiness of the potato. This will take about 20 minutes.
- Meanwhile, sauté the slices of zucchini for decoration.
- Remove the bay leaf and peppercorns. Carefully purée the soup with a blender, being cautious of hot splashes.
- Place the pot back on the heat and add the cream. If you wish to make a thinner purée soup, add any remaining broth. At this stage, check the dish for salt, as the broth has likely already been salted.
- Add the chopped top of the celery and parsley. Once the first bubbles appear, turn off the stove.
- The zucchini and potato purée soup is ready. Serve the soup immediately while it is hot, along with croutons or soft bread.
Enjoy, bon appétit!
