Zucchini and potato cream soup is a great summer soup, which has only four main products.
The interesting thing about this cream zucchini soup is that it will have a different color depending on the zucchini variety you use. If you use zucchini with dark green crust or yellow zucchini you will have a different color and so each time your soup will look different.
The recipe tolerates improvisations and you can change the quantities of the products according to the stock available, add parsley handles, 1-2 celery sheets or a celery head, if you have.
2 zucchini (about 250 grams)
2 large carrots
1 big onion head
3 average potatoes (about 300 grams)
4-5 tbsp olive oil (oil)
2 liters of water (broth)
2 thyme twigs
1-2 leaves Devil (Optional)
salt and black pepper
150 ml. milk cream (optional)
The onions, carrots and potatoes are peeled and cut into large pieces. The zucchini is washed (not peeled) and also cut into bulk.
All vegetables are placed in the pan and pour the water. Once the soup has boiled, the temperature is reduced and the soup is allowed to simmer until the vegetables are completely softened. Time will depend on how large the pieces of vegetables are and whether they are pre -steamed in fat. (I open the clamp here for those who prefer pre-suffocation. Cut onions and carrots more fine (1-2 cloves of garlic if you decide to put) and stew in the fat over moderate temperature. Add the zucchini and potatoes and pour with hot water. ))
Taste with salt, pepper and fresh thyme.
Once the vegetables are completely cooked, pull out the stove and paste the soup. It is important that you have selected a suitable saucepan in which you have free space above the level of the soup so you do not spray while you are passing. Add the cream and return to the stove for 2-3 minutes.
