Cold Cream Soup with Potatoes and Zucchini

Soups | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cold cream soup with potatoes and zucchini

Ingredients

Butter - 1½ tablespoons
Onion - 1 head
Garlic - 4 cloves
Salad Potatoes - 12.3 oz
Courgette - 8.8 oz
Chicken Broth - 17 fl oz
10% cream - 1 cup

Step by Step guide

Step 1

Place a pot over medium heat and sauté the onion and garlic for about 6 minutes. Add the potatoes and zucchini and cook for 5 minutes. Add 500 ml of broth and bring to a boil. Reduce the heat, cover, and cook for about 15 minutes, until the potatoes are tender.

Step 2

Slightly cool, then puree and add the cream; if necessary, add more broth. Chill completely. Pour the soup into soup bowls, sprinkle with herbs, and serve.