Delicious and nutritious diet soup made of zucchini and cheese. This recipe can also be diversified by adding chicken stock and slices of low-fat chicken fillet.
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You will need
- - 40 g of butter;
- - 1 PC. leek;
- - 3 pcs. young zucchini;
- - 200 ml cream;
- - 1 PC. fennel;
- - 150 g of processed cheese;
- - 1.5 liters of vegetable or chicken broth;
- - 20 ml of olive oil;
- - 100 g of grated cheese;
- - salt and pepper to taste.
Instruction manual
1
Take young zucchini, no longer than 20 centimeters with a light skin. Rinse them well in cold water and let them dry. Peel and cut into small cubes. Wash the fennel and cut into cubes.
2
Soak the leek in cold water for twenty minutes, dry and cut into small rings. Take a skillet with a thick bottom, heat it well on the stove and melt the butter. Add a little olive oil, mix and fry the onions until golden brown.
3
Add the zucchini to the fried onion, fry until the zucchini is soft. Usually at an average temperature, it takes no more than 5-7 minutes. Pour zucchini with a glass of vegetable or chicken broth, put fennel and simmer for ten minutes. Add salt and pepper to your taste, mix everything.
4
Pour cream into a frying pan with a thin stream, stir constantly. Add cream cheese and simmer another ten minutes. Cool the finished mixture and beat in a blender. Add remaining broth and whisk again. Serve to the table, garnished with grated cheese and fresh herbs.