Serves 8 people
The first time I tasted this soup was at my dear friend Tessa’s house. Since then I can’t imagine life without it :-)! Why? Because it so easy to prepare and tastes divine. My mom, aunt and friends all love this soup and everybody gives it their own twist. This is the way I like to prepare it:
3 tbsp. butter
2 cloves of chopped garlic
2 white onions diced
1/2 tsp. salt
1/4 tsp. black pepper
1.5 L vegetable stock
2 tbs. cream cheese (for instance Philadelphia light) or crème fraîche.
Wash the courgettes/zucchini thoroughly as we will leave the skin on. Slice them in width; thickness should be around 1cm/1 inch.
Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic. Once translucent add the courgettes/zucchini tranches, salt and pepper. Cover the ingredients and stir occasionally for about 10 minutes or until softened and translucent (not brownish).
Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the courgettes/zucchini is very tender.
Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done add two tablespoons of cream cheese and heat through without boiling. If the cream cheese is not completely solved you could use or hand blender for a few second but do be careful not to burn yourself.
Bon Appetite 😉