tastycraze.com»Recipes»Soups»Cream Soup»Vegetable Soup»Zucchini and Blue Cheese Cream Soup

Zucchini and Blue Cheese Cream Soup

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Zucchini and Blue Cheese Cream Soup
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14/12/2021
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
3
"A few crumbs of blue cheese are what makes this soup a real delight for the senses"

Ingredients

  • zucchini - 1.8 lb (800 g)
  • onion - 2.1 oz (60 g)
  • leeks - 2.1 oz (60 g)
  • garlic - 1 - 2 cloves
  • cream cheese - 1.7 oz (50 g) Philadelphia
  • butter - 0.9 oz (25 g)
  • blue cheese - 1.7 oz (50 g)
  • salt - by taste
  • black pepper - by taste
measures

How to cook

Chop the onion, garlic and leek into pieces. Stew them for a few minutes on low heat in butter.

Cut the zucchini into cubes without peeling them and stew them for 5 minutes with the onions, while stirring occasionally.

Pour 1 1/2 cups (300 ml) of water, season with salt and black pepper and increase the heat by one or two degrees. Cook until all of the vegetables are completely soft - 15-20 minutes.

Add the cream cheese and a small lump of blue cheese and puree until a creamy mixture is obtained.

Serve the cream soup, by crushing blue cheese on each portion.

Enjoy your meal!

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