Zucchini and mozzarella soup
Added by qrstabby | Mon 27 Jul 2009 @ 22:33
Olive oil or butter to fry
1,5 liter of water
2,5 onions, chopped
3 garlic, chopped
1,5 kg zucchini, chopped
0,5 kg potato, peeled and diced
10 cocktail tomatoes, split into two
0,5 vegetable or chicken stock
1 dl cream
1 dl natural yoghurt
Season with salt, pepper and basil
Crutouns and lime or lemon juice to serve
Fry the onions and garlic on high a heat until soft, remove from the pan and put them into a bowl. Keep the pan hot and add the potatoes (and more olive oil/butter). Fry on low heat until the potatoes are soft and golden brown.
Add 1,5 liter of water and the stock in a big saucepan, bring to boil and add the rest of the ingredients. Reduce the heat and let the soup cook for 20-30 minutes, the soup is finished when the zucchini is soft and clear.
Sprinkle your soup with mozzarella and add some lime/lemon juice and crutouns to make it extra crispy and nice!