Zucchini cream soup with gorgonzola

Name: Zucchini cream soup with gorgonzola
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 4 (approx. 1.2 kg) small zucchini; 2 TABLESPOONS Olive oil; 3 TSP Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 100 g creamy gorgonzola; 7-10 Tbsp coarse pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
4 (approx. 1.2 kg) small zucchini
2 TABLESPOONS Olive oil
3 TSP Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
100 g creamy gorgonzola
7-10 Tbsp coarse pepper

Directions

1
Peel and chop the onions and garlic. Clean, wash and cut the zucchini into large pieces.
2
Heat the oil in a large pot. Brown the onions and garlic in it. Fry the zucchini briefly. Deglaze with 800 ml water, bring to the boil and stir in broth. Cover and simmer over low heat for 5-8 minutes.
3
Whip the cream until semi-stiff. Puree the soup with a hand blender. Stir in half the cream and season with salt, pepper and 1 pinch of sugar. Crumble the gorgonzola roughly. Serve the soup with the remaining cream and gorgonzola.
4
Sprinkle with coarse pepper.