Zucchini puree cheese soup

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Ingredients

600 ml Water
2 pcs. squash
Cream cheese (pasty)
3 cloves Garlic
parsley
on the tip of the knife nutmeg
taste salt

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Zucchini puree cheese soup

  • Medium

Ingredients

Directions

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Steps

1
Done

Pour water into the stewpan, cover with a lid and set to heat. We rinse the squash under running water, cut off damaged places and tips. Dice the flesh.

2
Done

Send zucchini to boiling water, bring to a boil and reduce heat. Cook vegetables for 8-10 minutes until half cooked. Cut 2 cream cheese into a small cube. We send it to zucchini and mix. Let the soup boil for another 5-7 minutes so that the cheese is completely melted.

3
Done

Remove the stewpan from the stove. Grind the contents to smooth mashed potatoes using a hand blender. Return the stewpan to the stove. Add salt and ½ tsp. nutmeg. Peel 3 cloves of garlic, pass through a press. Add the garlic to the soup, mix and warm for another 2 minutes.

4
Done

Serve the soup hot. Garnish with chopped parsley. Bon Appetit!

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Fish soup with tomatoes
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