Zucchini cream soup with cream and gorgonzola

Name: Zucchini cream soup with cream and gorgonzola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

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
Peel and chop the onions and garlic. Wash, clean and cut the zucchini into large cubes
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
Crumble the gorgonzola roughly. Whip cream until half stiff. Arrange soup with cream and gorgonzola, sprinkle with pepper