Zucchini and Cheese Soup – Closet Cooking

Zucchini and Cheese Soup

Prep Time: 10 minutes Cook dinner Time: half-hour Complete Time: 40 minutes Servings: 6

An excellent easy and simple to make zucchini soup with loads of cheese!

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substances

• 1 tablespoon butter (or oil)
• 1 cup onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon thyme (non-obligatory)
• 3 cups rooster broth (or vegetable broth)
• 2 kilos zucchini, sliced
• 1 pound russet potatoes, peeled and sliced
• 1 pinch nutmeg (non-obligatory)
• 1/2 cup heavy cream (or milk)
• 2 cups sharp/previous/aged cheddar cheese, shredded
• salt and pepper to style

instructions

1. Soften the butter in a big saucepan over medium warmth, add the onions and prepare dinner till tender, about 5-7 minutes.
2. Add the garlic and thyme, combine, and prepare dinner till aromatic, about 30 seconds.
3. Add the broth, zucchini, and potato, deliver to a boil, cut back the warmth and simmer, coated, till tender, about quarter-hour.
4. Puree with a stick blender, in a blender, or in a meals processor, to the specified consistency.
5. Add nutmeg, cream, and cheese and let the cheese soften, about 2-3 minutes.
6. Season with salt and pepper to style and revel in!

Possibility: Add 1 cup diced carrot with the onions.
Possibility: Add 1 cup diced celery with the onions.
Possibility: Add 1 teaspoon dijon mustard on the finish.
Possibility: Add 1 tablespoon miso simply earlier than pureeing.
Possibility: Add an herb, equivalent to parsley, basil, and so on.

Diet Details: Energy 402, Fats 25g (Saturated 14g, Trans 0.2g), Ldl cholesterol 74mg, Sodium 481mg, Carbs 27g (Fiber 2g, Sugars 8g), Protein 17g

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