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7 people made this
This is a sweet zucchini soup that has subtle lemon flavours and is really creamy with milk and cream being added to serve.
1 1/4 kg zucchinis
3 tablespoons olive oil
1 lemon, zested
1 clove garlic, roughly diced
1 shallot, roughly diced
2 tablespoons white wine
1/2 teaspoon dried or 1 teaspoon fresh thyme
1 pinch salt and pepper, to taste
2 tablespoons cream
- Peel the zucchini if the skin is bruised or has been treated with chemicals. Cut the zucchini into thin slices.
- Heat olive oil in a large saucepan. Add lemon zest, garlic, shallot, zucchinis, white wine, thyme and salt then simmer for 20-30 minutes with the lid on, stirring from time to time.
- Puree using a hand held blender. Add the milk, cream, salt and pepper. Blend briefly to combine. Serve hot.
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