Cream of Zucchini

Cream of Zucchini

Alessandro Clemente

The dishes we end up gravitating towards the most are often simplest. Consider your favorite dish that your mother makes. Likely it’s something that’s relatively simple, ingredient wise, but which comes alive only in her kitchen. Today’s recipe for velvety zucchini soup is no different. Because of the simplicity of today’s recipe you may be thinking it won’t add much to your meal. That’s where you’re wrong, however. In fact, it is because of the simplicity of this dish that your guests will remember the quality of your meal.


What You’ll Need


What You’ll Do

  1. Start by preparing your vegetable broth. Heat it up in a pot on the stove.
  2. Remove the ends of your leeks, keeping only the center part of each one
  3. Once you have gotten to the center, slice your leeks very finely
  4. Wash and lightly scrub your zucchini
  5. Cut them into round no more than an inch thick
  6. Pour your olive oil into the pan and allow to heat for several minutes
  7. Add your leeks to the pan and stir around for 3-4 minutes until wilted
  8. Next, add your zucchini, salt, and pepper and blend together completely
  9. Let cook on high heat for 5 more minutes and then stir in vegetable broth slowly not allowing to splash
  10. Cook another 15-20 minutes, stirring occasionally
  11. Pour the contents of your pan into the blender and blend completely until completely creamy
  12. Add your fresh cream and stir into mixture
  13. Blend for another minute or so
  14. Put back into the pan and continue cooking for 10 more minutes
  15. Pour your pan into a colander allowing additional water to get removed
  16. Place back into a serving dish. Your soup should be thick and creamy without additional water
  17. Add your thyme leaves
  18. Serve your zucchini cream soup piping hot!

Add a comment

* Comments must be approved before being displayed.
Pappardelle Pasta

Pappardelle Pasta

Pappardelle was first mentioned in writing at the end of the 13th century and became so famous in the Tuscan region that the writer Bocaccio, one of the three fathers of the modern Italian language, mentioned the dish in his famous work The Decameron. But he’s not the only writer to mention the pasta; several Renaissance writers sang the praises of pappardelle in their writing. 

What Is the Best Flour for Pasta? A Cook's Guide

What Is the Best Flour for Pasta? A Cook's Guide

Fabbri1905: Amarena Wild cherries tradition and much more

Fabbri1905: Amarena Wild cherries tradition and much more

The lovers of sweets will be surprised by the quality of the Amarena wild cherries in Syrup. They are great as a topping upon your ice creams and desserts, or you can enjoy this product as it is. Plus, the jar that contains them is the perfect decoration for your kitchen.

Caputo Flour

Caputo Flour

It is important when preparing Italian food, whether it be pizza, fresh pasta, pasta sauce or any other Italian recipe, that you use the best ingredients such as Italian flour, Italian tomatoes etc.