Autumn has come, the approach of wet and cloudy days is already felt. So you want to return the summer, but the berry is almost gone, there is not much fresh green on the plot, the season of okroshka and beetroot soup is over. What is tasty and seasonal to please yourself and loved ones? Our advice: Cook a squash soup for lunch. Depending on your preferences, it can be absolutely European or naughty Asian. In the first case, its delicate taste is compared with the most delicate French soups, mashed potatoes. In the second - its rich taste will take you to the shores of Southeast Asia, where it is always sunny and warm.
Ingredients for courgette cream soup
For the courgette cream soup you will need:
- Half a large or one medium zucchini, about 1.5 kg;
- Three small carrots - 150-200 g;
- Onion turnip - 150-200 g;
- Pepper vegetable (sweet not bitter) - 100-150 g;
- Garlic - 2 cloves;
- Vegetable oil;
- Butter 1 tbsp. spoon;
- Cream 2 glasses;
From the tools you need a submersible blender.
Spices for the Asian version:
- Hot chili peppers or dried ground red (cayenne) pepper;
- Curry seasoning.
Method of cooking zucchini puree soup
The ease of making this zucchini puree soup is that it is not necessary to cut the ingredients into even slices, then they must be shredded anyway.
Slice the onion, carrot, pepper and zucchini in advance.
Put on a small fire 3l. pan, preferably with a flat bottom, and pour the vegetable oil on the bottom. As soon as the oil warms up, put the onion in the pan, put out no more than 2-3 minutes. Onions can not be fried, otherwise it will give bitterness.
Add carrots to stewed onions and simmer another 3-5 minutes. As soon as the carrot has given its color, we add the sweetness of pepper and simmer it all together for another 5 minutes.
Lay the zucchini, add a little (to give the zucchini juice) and simmer until cooked. I define readiness by color of zucchini. As soon as they become transparent, turn off the heat under the pan and let it cool slightly.
After the squash soup has cooled, grind it with a blender, turning it into a homogeneous mass.
In the resulting mass pour a glass of cream, add the butter and set on a small fire.
Bringing to a boil, salt the cream soup to taste.
As soon as the soup boils, add crushed garlic and turn off the fire.
You have a very delicate zucchini cream soup, which can be served as a European dish with crackers or fresh bread. You can decorate the plate with a drop of cream, fresh herbs and crackers.
If you like Asian cuisine, then by adding spices you can turn this dish into an original spicy soup that will shine with its bright taste and aroma. In my experience, most who have tried this option cannot determine the main ingredient - zucchini, and are convinced that overseas products were used.
To do this, add 1-2 pieces. chopped fresh chili peppers at the time of roasting vegetables or 1 teaspoon ground red (cayenne) pepper at the end of cooking. Also at the last moment you need to add 1 teaspoon of curry seasoning.
As in the first embodiment, turn it off and add garlic. Good appetite!