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