Zucchini cream soup with cream and gorgonzola

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.5 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Onions
  • 2 Garlic cloves
  • 4 (approx. 1.2 kg) Courgette
  • 2 TABLESPOONS Olive oil
  • 800 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g Gorgonzola cheese
  • 100 g Whipped cream

Directions

  1. 1

    Peel and chop the onions and garlic. Wash, clean and cut the zucchini into large cubes

  2. 2

    Heat the oil in a pot. Sauté onions and garlic until translucent. Add the zucchini and steam for about 2 minutes. Deglaze with stock and simmer at low heat for about 8 minutes. Puree with a hand blender, season with salt and pepper

  3. 3

    Crumble the gorgonzola roughly. Whip cream until half stiff. Arrange soup with cream and gorgonzola, sprinkle with pepper

Nutrition Facts

KCAL
310 kcal
CARBS
10 g
FATS
24 g
PROTEINS
12 g