Leek and Zucchini Cream Soup Recipe
Tender, creamy, spicy cream soup. The difference between the soup-puree in a velvety consistency, a ready-made dish with a creamy taste. I indicated in the description that cream soup can be served as an aperitif, offering it to guests in a chilled form. My cream is shrimp soup, but you can cook with any seafood or chicken.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Finely chop the celery, herbs, leek rings, zucchini and tomato into small cubes (peel the zucchini). Rub the garlic with them in order or pass through a press. Shrimp cooked to your taste. I first marinate, then quickly fry or bake for 5 minutes. If you take the chicken, then cook it in advance.
  2. Heat the oil in a saucepan, add leeks, celery, herbs, ginger, fry over medium heat until soft, 10 minutes. Pour in the soy sauce and season with spices.
  3. Add zucchini, tomato, garlic.
  4. Pour in the broth so that it does not completely cover the vegetables, simmer until all the vegetables are ready. Add cream, bring to a boil.
  5. Grind in a blender until a homogeneous puree-like state is obtained, then return to the pan, warm up for a couple of minutes. If necessary, adjust the desired consistency of the broth for the dishes. You can make mashed potatoes using an immersion blender right in the pan.
  6. Place the shrimp or chopped chicken on plates when serving.
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