Delicious, quick and simple, this velvet is a sure value to start a family dinner and even if you receive guests.
Prep Time : 20 minutes. Cook Time: 30 minutes
3 cloves of garlic
3-4 Tbsp olive oil
salt and ground pepper
300 ml water
300 ml milk (2%)
100 ml heavy cream
1 tsp mix of herbs de Provence
Few pinches of paprika for serving
Peel and chop onions and garlic, cut the zucchinis.
In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat.
Serve the creamy soup and don’t forget to sprinkle with paprika or decorate with fresh herbs.
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.